lamb shoulder

Lamb Stew

lamb lamb

chicken livers

garlic cloves,

bay leaves

sweet paprika

dry white wine

olive oil,

salt

white pepper

yellow onion,

beef stock

flat-leaf parsley, chopped,

red potatoes, cooked white rice

The lamb in this delicious stew is braised in a flavorful Guinness-spiked broth until it almost falls apart.

Guinness Lamb Stew with Vegetables

lamb shoulder,

black pepper

yellow onions,

garlic,

tomato paste

all-purpose flour

Guinness

beef broth

bay leaf

rosemary

sugar

carrots,

potatoes

green peas

Pat the lamb dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in three batches, adding one more tablespoon of oil for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. It should take 5-8 minutes per batch. Transfer the browned meat to large bowl and set aside.

Add the onions, garlic and 2 tablespoons of water to the pot. Cook until the onions are soft, stirring with a wooden spoon to scrape any brown bits from the bottom of pan, about 5 minutes.

Stir in the tomato paste and cook a few minutes more.

Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.

Add the Guinness, beef broth, water, bay leaf, rosemary sprig and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour and twenty minutes.

Add the carrots and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, 30-40 minutes. (Be sure to stir a few times to prevent vegetables from sticking to bottom.)

Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. If serving right away, add the frozen peas and cook until the peas are warmed through. Otherwise, let the stew cool, then cover and store in the refrigerator until ready to serve. Reheat gently on the stovetop and add the peas right before serving.

<strong>Make Ahead:</strong> This stew can be made a day or two ahead of time and reheated gently on the stovetop. Just be sure to add the peas right before serving so they stay fresh. Also, the broth will thicken in the fridge so it may be necessary to thin it with a bit of water (add it little by little).

<strong>Freezer-Friendly Instructions:</strong> The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side.

There are three essential elements to this khoresh, or stew, which is often called Iran’s national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn’t the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don’t be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew)

turmeric

salt and black pepper

kidney beans

extra-virgin olive oil

yellow onion, thinly sliced

Italian parsley (about 3 large bunches)

cilantro (about 3 large bunches)

chives

scallions, roots

fenugreek leaves

Omani (dried Persian) limes,

saffron threads

Polo Ba Tahdig (Persian Rice With Bread Crust),

Mast-o Khiar yogurt,

In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.

Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.

In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.

Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.

In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.

Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped — nearly minced — but they will turn to mush in a food processor and thus should be chopped by hand.

Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green — but not burned — and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You’ll know the herbs are ready when they feel dry and emit a strong, savory aroma.

When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they’re still floating after 20 minutes.

As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.

Serve hot with Persian rice and mast-o khiar.

In India, you’re just as likely to have biryani as a lunchtime delivery at the office as you are to see it as a stunning centerpiece at a wedding feast. The dish is pervasive, with many modern interpretations and regional permutations rooted in Muslim communities of the subcontinent. Hyderabad is famous for its style of biryani, which traditionally involves a layer of raw meat and gravy that cooks the rice as it steams in a tightly sealed pot. This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it’s a project, but a rewarding one. Two tips: Meat on the bone isn’t a rule, but it’s consistently better than meat off the bone. Potatoes are welcome; add a pound of small boiled potatoes to the cooked meat if you want to stretch the pot and feed a few extra people.

Lamb Biryani

green finger chiles (or serrano chiles), stems removed

ginger,

onions,

Roma tomatoes, quartered

full-fat yogurt

mint leaves

cilantro leaves

coriander

cumin

Kashmiri chile powder, plus more as needed

kosher salt,

lamb

(1/2-inch) Indian cinnamon sticks,

black peppercorns

cloves

green cardamom pods

garam masala

neutral oil,

yellow onions, thinly sliced

Kosher salt

basmati rice

milk

cilantro and mint leaves

unsalted butter, sliced

Prepare the lamb marinade: Add the finger chiles, garlic and ginger to a food processor and process until finely chopped. Add the onions and tomatoes, process until smooth, and scrape into a bowl that will hold all the lamb and fit in your fridge. Add the yogurt, mint, cilantro, coriander, cumin, chile powder, turmeric and salt, and stir to combine. Add the lamb to the bowl and toss to coat in the marinade, then cover and refrigerate overnight.

Prepare the fried onions: In a Dutch oven or heavy pot, heat the oil over medium. Add the onions, season with salt, and sauté until browned, stirring occasionally, 25 to 30 minutes. Using a slotted spoon, transfer fried onions to a paper towel-lined plate. Using your hands, pull apart the fried onions to separate to prevent them from sticking together, and set aside.

Add the cinnamon, peppercorns, cloves and cardamom to the remaining hot oil, and fry over medium until fragrant, about 1 minute. Stir in the meat, its marinade and 1 cup water, and bring to a simmer over medium heat. Cook, stirring occasionally, until the meat is tender and the sauce is very thick and dark, about 2 1/2 hours, adjusting the heat as needed to maintain a low simmer. Stir in the garam masala and taste, adjusting with salt and chile powder as needed. Set aside.

Heat the oven to 350 degrees. Prepare the rice: Bring a large pot of lightly salted water to a boil and add the rice. Stir well and cook for 3 minutes, transfer to a colander in the sink to drain. Run some cool water on top to cool the rice; set aside.

Prepare the saffron milk for assembly: Warm the milk in a small saucepan over medium heat just until it steams. Remove from heat and add the saffron, crumbling it with your fingertips as you drop it into the milk. Set aside.

In a large, heavy, lidded pot, add about a third of the meat mixture in an even layer covering the bottom of the pot. Sprinkle the meat with a third of the herbs and a third of the rice, assembling lightly without packing the layers. Drizzle 2 tablespoons saffron milk over the rice and add about a third of the fried onions. Build two more layers of meat, herbs, rice, saffron milk and onions. Top with pats of butter and cover the pot with foil.

Put the lid on the pot of rice, transfer to the oven and bake until piping hot, about 1 hour. Let rest for about 10 minutes, then serve hot, digging all the way to the bottom of the pot with the serving spoon. To reheat, warm the biryani covered in the oven, or microwave.

Succulent lamb shoulder is slowly braised with onions, carrots, celery, tomatoes, &amp; hardy herbs, yielding an intensely flavorful Braised Lamb Ragu Sauce, perfectly paired with pappardelle, gnocchi, polenta, or any pasta you love! Slow cooker &amp; Instant Pot directions provided in the Recipe Notes!

Slowly Braised Lamb Ragu

olive oil, divided

½ pounds lamb shoulder, excess fat

celery,

yellow onion, finely diced

dry red wine (such

low-sodium beef stock

tomatoes

thyme

salt black pepper, to season

16-24 ounces pasta (pappardelle, bucatini, rigatoni, etc.) or gnocchi

heavy cream (roughly 1 tablespoon per serving)

Brown the lamb shoulder

Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt &amp; ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.

Cook the aromatics

Add the remaining 1 tablespoon olive oil to the pot &amp; reduce the heat to medium. Once the oil is hot &amp; shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened &amp; deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.

Deglaze

Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot &#8211; that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.

Braise

Cover the Dutch oven and place it in the oven to braise for 2 &#8211; 2 ½ hours. When it’s ready, the lamb should shred very easily &#8211; it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove the Dutch oven from the oven. Remove &amp; discard the spent bay leaves &amp; herbs. Shred the lamb &amp; stir to combine. At this point, you can cool &amp; store for later use (see Recipe Notes for storage &amp; freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).

Boil the pasta: 

Bring a large pot of salted water to a boil. Cook the gnocchi or pasta to al dente according to package directions. Before draining, carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water &amp; set aside. Carefully drain the pasta (or gnocchi) &amp; set aside &#8211; do NOT rinse hot pasta/gnocchi!

Finish the Braised Lamb Ragu sauce: 

Meanwhile, as the pasta boils, bring the braised pork ragu to a simmer. Stir in the heavy cream &amp; grated parmesan. Reduce heat to low &amp; continue to simmer, stirring occasionally as needed.

Lamb ragu pasta: 

Add the al dente pasta or gnocchi to the simmering ragu sauce, tossing to coat such that the pasta is evenly coated in sauce. If the ragu is thick &amp; needs to loosen up some, drizzle in some of the reserved starchy pasta water. If the pasta is loose &amp; needs to thicken up some, sprinkle in some extra grated parm. Cook over medium heat for 1-2 minutes, until the pasta or gnocchi absorbs some of the ragu &amp; the ragu clings to the pasta or gnocchi beautifully. 

Serve: 

Portion the lamb ragu pasta into individual pasta bowls. Finish with some grated parm or finely chopped herbs as desired. Serve immediately. Enjoy!

We made this lamb ragu for a special Sunday night family dinner and absolutely LOVED it. We paired it with homemade pasta, but we are excited to make again with the gnocchi. My girls (4 and 1.5) devoured it!

AMAZING! Deffs recommend it. Easy and mouth watering.

I made a mistake thinking I'd have leftovers...

Made this in the slow cooker, then served it with pumpkin gnocchi. The smell while cooking was great and it tastes even better. Will make this again.

Made this for dinner tonight. It is delicious! And my house smells amazing from having it in the oven this afternoon!

Made this last night and it was soooo delicious! Fabulous flavours and my kitchen smelled heavenly. I really appreciated the detailed instruction (deep browning of the veggies was a revelation!). Thanks so much for this fantastic recipe.  It will be on repeat in our home.

This is a great recipe! It was perfect for this rainy winter night and there are enough leftovers for at least another night. My kitchen smells just like my grandmother’s used to, so you get a sixth star for nostalgia.

https://content.jwplatform.com/videos/j7kjmu5O.mp4

Rich & meaty Slowly Braised Lamb Ragu, the ultimate Italian comfort food! Succulent lamb shoulder is slowly braised with onions, carrots, celery, tomatoes, & hardy herbs, yielding an intensely flavorful lamb ragu sauce perfectly paired with pappardelle, gnocchi, polenta, or any pasta you love! Stovetop, oven, slow cooker & Instant Pot directions provided. #lambragu #lambragupappardelle #lambrecipes #ragurecipes #ragusaucerecipes #comfortfood #italianrecipes #pastadishes #instantpotrecipes 

Slowly Braised Lamb Ragu ( + Slow Cooker & Instant Pot!)

This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.

Passover-Inspired Braised Lamb With Dried Fruit

lamb shoulder, boned,

Kosher salt and pepper

onion,

garlic

cinnamon

allspice berries allspice

not-too-soft red wine

prunes

apricots

parsley

Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn’t evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.

When the meat is very tender — after about 2 1/2 hours — uncover. Check and adjust the seasoning as necessary, garnish and serve.

Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Make Crazy Crunchy Roast Potatoes while the lamb is resting!  

Slow Roasted Rosemary Garlic Lamb Shoulder

olive oil

tsp salt

tsp black pepper

onion, quartered ((no need to peel))

garlic (, cut in half horizontally)

garlic (,

water

tbsp flour

beef broth ((or 1 cup red wine + 1 cup water))

Salt and pepper

Preheat oven to 240°C/465°F (220°C fan forced).

Rub the lamb with the olive oil, salt and pepper.

Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video

Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)

Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.

Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).

Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).

Brown it, uncovered: Remove foil, check to ensure there&#039;s still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.

Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.

Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).

Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).

Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds.&nbsp;

Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin.&nbsp;

Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper, strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.

Gravy

This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back and let it do its thing.

Moroccan lamb tagine

cayenne pepper

paprika

1½ tbsp ground ginger

1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks)

tbsp argan oil

garlic, crushed

tomato juice

x 400 grams tinned chopped tomatoes

115 grams/4 ounces dried apricots, cut in half

dates,

55 grams/2 ounces sultanas or raisins

almonds

saffron

600 milliliters/1 pint lamb stock

tbsp clear honey

tbsp flat leaf parsley, roughly chopped

Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.

Top 36 lamb shoulder recipes from across the web

The most viewed lamb shoulder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 36 lamb shoulder recipes from across the web

The most viewed lamb shoulder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Stew

Guinness Lamb Stew with Vegetables

Khoresh-e Ghormeh Sabzi (Persian He...

Lamb Biryani

Slowly Braised Lamb Ragu

Passover-Inspired Braised Lamb With...

Slow Roasted Rosemary Garlic Lamb S...

Moroccan lamb tagine

Khoresh-e Bademjoon (Persian Lamb, ...

Lamb shawarma with couscous and rai...

Succulent lamb stew

Spiced lamb flatbreads

Slow-cooked lamb shoulder in chermo...

Falafel-spiced lamb wraps with turm...

Greek lamb tray bake Matt Preston

Irish Stew

Ultimate slow-roasted lamb: 12-hour...

Spiced lamb with yoghurt and vegeta...

Birria Tacos With Chile Broth

Slow cooker massaman curry

Slow-cooked lamb shoulder with mojo...

Lamb Tagine

Lamb curry with khooba roti

Maple-Habanero Glazed Pork

How to make Scotch broth

Moroccan Slow-Cooked Lamb

Slow-Cooked Lamb Shoulder With Rose...

Braised Lamb Shoulder with Fennel a...

All-in-one shredded lamb recipe

Easy Slow Cooker Lamb Leg or Should...

Shepherd's pie

Fall-apart massaman lamb shoulder

Lemon-and-herb stuffed shoulder of ...

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Lamb vindaloo

The most viewed lamb shoulder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine