Stewed shoulder in thick sauce
8 servings
90 minutes
Braised shoulder in thick sauce is a dish that embodies the perfect harmony of rich aromas and deep flavors. Tender lamb, infused with spices and herbs, simmers in a rich sauce, fully revealing its juicy taste. Onions and tomatoes add a gentle sweetness and acidity, while thyme and rosemary provide a unique aroma. The slow braising process allows the meat to become tender and juicy, soaking up the broth. This dish is perfect for cozy family evenings or festive gatherings, especially when paired with mashed potatoes or fresh bread that is delightful to dip into the thick, aromatic sauce.
1
Prepare all the ingredients.
2
Cut the shoulder into large pieces, about 4-5 cm.
- Shoulder of lamb: 2 kg
3
Heat the pan with vegetable oil over medium heat.
- Vegetable oil: 30 ml
4
Sear the meat on all sides until browned, about 10 minutes.
- Shoulder of lamb: 2 kg
5
Add chopped onion and continue cooking, stirring, for another 5 minutes.
- Onion: 800 g
6
Add chopped tomatoes, thyme, rosemary, and pepper. Simmer for 10 minutes until the vegetables soften.
- Tomatoes: 600 g
- Thyme: 20 g
- Rosemary: 20 g
- Black peppercorns: 2 pieces
7
Pour in the broth, reduce the heat to low, cover with a lid, and simmer for 30 minutes (or 60 minutes if the meat is old).
- Meat broth: 800 ml
8
Open the lid, season with salt and pepper to taste, and mix. Check for doneness: the meat should be tender, and the sauce thick and rich.
- Salt: to taste
- Ground black pepper: to taste
9
Serve the dish hot directly in the sauce, with mashed potatoes, polenta, or fresh bread.