RED WINE BRAISED LAMB SHOULDER

RED WINE BRAISED LAMB SHOULDER

FALL-APART RED WINE BRAISED LAMB WITH HERBS AND CREAMY POLENTA.

ABOUT THIS RECIPE

  • This is slow cooking at its best.
  • Bone-in lamb shoulder, salted and air-dried overnight for deeper flavor, then aggressively seared and braised in red wine, herbs, and stock until the bone slides out clean.
  • The sauce is clarified the easy way, chilled, defatted, then reduced and glazed back onto the lamb until sticky and lacquered.
  • Served over a 40-minute classic polenta finished with butter and Parmigiano.
  • Rustic. Deep. Proper.

SERVES 4 to 6

TIME Overnight dry + 3½ to 4 hours cooking

INGREDIENTS

Lamb

  • 1 bone-in lamb shoulder (2.5 to 3 kg)
  • Kosher salt
  • Freshly cracked black pepper
  • 2 tbsp olive oil

Braising Base

  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 750 ml dry red wine
  • 750 ml lamb or veal stock
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves

Classic Polenta

  • 1 cup coarse polenta
  • 3 cups chicken stock
  • 1 cup whole milk
  • 60 g butter
  • ½ cup finely grated Parmigiano Reggiano
  • Salt to taste

METHOD

1. Dry Brine

  • Place lamb on a rack set over a tray.
  • Season generously with salt on all surfaces.
  • Refrigerate uncovered overnight to dry the exterior and concentrate flavor.

2. Sear

  • Preheat oven to 325°F (160°C).
  • In a large enameled cast iron braiser over medium-high heat, add olive oil.
  • Sear lamb on all sides until deeply browned, rendering some of the fat.
  • Remove lamb and discard excess fat, leaving a thin coating in the pan.

3. Build the Braise

  • Add carrots, celery, and onion. Cook until softened and lightly caramelized.
  • Add garlic and cook 30 seconds.
  • Stir in tomato paste and cook until slightly darkened.
  • Deglaze with red wine, scraping the bottom. Reduce by half.
  • Add stock and herbs. Bring to a simmer.

4. Slow Braise

  • Return lamb to the braiser. Liquid should reach halfway up the meat.
  • Cover and transfer to oven.
  • Braise 3 to 3½ hours, or until the bone slides out easily and the meat is completely tender.

5. Clarify the Sauce

  • Remove lamb carefully.
  • Strain braising liquid through a fine sieve.
  • Cool completely in the fridge until fat solidifies on top. Remove and discard fat.
  • Reheat the clean sauce.

6. Glaze

  • Return lamb to the pan with the defatted sauce.
  • Baste repeatedly over medium heat until glossy, sticky, and lacquered.
  • Sauce should cling to the meat.

POLENTA

  • Bring chicken stock and milk to a simmer.
  • Slowly whisk in polenta.
  • Cook on low for 35 to 40 minutes, stirring often, until smooth.
  • Finish with butter and Parmigiano. Adjust seasoning.
  • Texture should be loose and creamy.

TO SERVE

  • Spoon creamy polenta onto warm plates.
  • Top with braised lamb.
  • Finish with extra sauce and fresh thyme.
  • Serve immediately.

By Laurent Dagenais

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