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Braised Lamb Shoulder with Spring Vegetable Ragout
Embrace the flavors of spring with this tender braised lamb shoulder paired with a colorful and vibrant vegetable ragout!
Ingredients:
– 24 oz lamb shoulder, bone-in
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup carrots, sliced
– 1 cup green beans, trimmed
– 1 cup cherry tomatoes, halved
– 1 cup vegetable broth
– 1 tsp dried thyme
– Salt and pepper to taste
Directions:
1. Season the lamb shoulder with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and sear the lamb until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions and garlic until softened. Add carrots, green beans, and cherry tomatoes, cooking for a few minutes.
3. Pour in vegetable broth, add dried thyme, and return the lamb to the pot. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (165°C) to braise for 2-2.5 hours until the meat is tender.
4. Remove the lamb from the pot, shred the meat, and return it to the ragout. Adjust seasoning if needed.
5. Serve the braised lamb shoulder with the spring vegetable ragout and enjoy!
Prep Time: 15 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 45 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
#SpringFlavors #BraisedLamb #FarmToFork 🌱🍖🍅