Description
Indulge in the rich and comforting flavors of Braised Lamb Shoulder with Lions Mane Mushrooms and Thyme. This gourmet dish combines tender, melt-in-your-mouth lamb, the unique texture of lions mane mushrooms, and fragrant thyme, creating a delightful culinary experience perfect for family gatherings or special occasions. The slow-braising method ensures that the meat is infused with deep umami richness, making it a memorable centerpiece for any meal. Whether paired with creamy polenta or roasted vegetables, this recipe is sure to impress your guests and leave them craving more.
Ingredients
Scale
- 1 boneless lamb shoulder (approx. 3–4 lbs)
- 8 oz lions mane mushrooms, torn or roughly chopped
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef or lamb stock
- Fresh thyme for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- Prepare all ingredients: slice onion, mince garlic, and chop mushrooms.
- In a Dutch oven, heat oil over medium-high heat. Season the lamb with salt and pepper and sear until browned on all sides (4-5 minutes per side). Remove from pot.
- Add onions to the pot and sauté until translucent (about 5 minutes). Stir in garlic for an additional minute.
- Add mushrooms and cook until softened (3-4 minutes). Mix in tomato paste.
- Deglaze the pot with red wine, scraping up any browned bits; simmer for 3-5 minutes.
- Return lamb to the pot and cover with stock until meat is two-thirds submerged. Bring to a gentle simmer.
- Cover and braise in the oven for 2.5 to 3 hours until tender.
- Let rest for 15 minutes before slicing; serve warm garnished with fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 125mg