Description
A rich and hearty lamb shoulder dish, braised slowly in bone marrow for deep flavors.
Ingredients
Scale
- 2 pounds lamb shoulder
- 1 cup bone marrow
- 2 cups beef stock
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large oven-safe pot, heat olive oil over medium-high heat.
- Season the lamb shoulder with salt and pepper, then sear on all sides until browned.
- Remove the lamb and add the onion, carrots, and garlic; sauté until softened.
- Add the bone marrow and cook for a few minutes.
- Return the lamb to the pot, add thyme and beef stock.
- Cover and braise in the oven for 3-4 hours, or until the lamb is tender.
- Serve hot with the braising liquid.
Notes
- Marinating the lamb overnight can enhance the flavor.
- Serve with crusty bread to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg