Recipe Ingredients

1 tbsp canola oil 15 mL
1 lamb’s shoulder, about 3.3 lbs 1500 g
sea salt
pepper
1 onion, chopped
2 good sized carrots, peeled and chopped
3 parsnips chopped
4 cloves garlic, peeled and smashed
1 cup red wine 250 mL
3 cups beef stock 750 mL
1 tbsp red wine vinegar 15 mL
2 tbsp grainy Dijon mustard 30 mL
1 tbsp chopped fresh rosemary 15 mL
1 tbsp chopped fresh thyme 15 mL
1 tbsp chopped fresh parsley 15 mL
 

Recipe Directions

  1. Heat the oil in a large pot over medium high heat. Season the lamb with sea salt and pepper, rubbing it well into the meat. Sear the lamb on all sides until a deep golden brown colour.
  2. Remove the lamb from the pot; add the vegetables sautéing for a few minutes until slightly caramelized. Deglaze with the red wine, scraping any brown bits from the bottom of the pot with a wooden spoon, simmer until the wine has reduced by about half.
  3. Return the lamb to the pot and add the beef stock, don’t worry if it doesn’t cover the lamb. Cover the pot with a tight fitting lid and gently simmer on the stove top, in a slow cooker or cook in a 325oF (160oC) oven until tender, about 2 hours.
  4. Remove the cover from the pot and cook for another 20-30 minutes, basting the lamb often with the juices and reducing the sauce.
  5. Once fork tender, carefully remove the lamb from the pot to rest. Meanwhile, using a hand blender or in a countertop blender, carefully puree the sauce until smooth. Strain through a sieve to remove any missed lumps. Stir in the mustard and herbs, taste the sauce and adjust with sea salt and pepper for your personal preference.
  6. Serve the braised lamb sliced with the grainy mustard and herb sauce with your favourite side dish and enjoy!