Braised Lamb Shoulder

“It’s one of my favourites for a big get together.” –Riley Aitken, Smokey Bear

2-3 kg bone-in lamb shoulder
1 clove garlic, skinned
2 onions, peeled and cut in quarters
2 c red wine
3 c water
10 g dried thyme (fresh works if available)
10 g dried rosemary (fresh works if available)
10 g salt
canola oil

Preheat oven to 375ºF (190ºC).

Place a small amount of oil in a large frying pan and bring to high heat. Once the pan is hot place your lamb shoulder in and seal until golden brown, making sure to do all sides. Remove the shoulder from the pan and place in large pot or a Dutch oven. Deglaze the frying pan with 1 cup wine and pour the liquid into the pot with the lamb. Add the remaining liquid, onions, garlic and herbs. Making sure the lamb shoulder is at least 3/4 covered with liquid. Cover and put in the oven. Set a timer for 2 hours. (It may need an additional 30 minutes depending on the oven—you should be able to pull the meat apart with a fork). Remove from the oven and let stand for 10 minutes. Place the shoulder on a plate and pour sauce over (recipe below).


25 g butter
100 g flour
2 c cooking liquid

Once the lamb is cooked strain off 2 cups worth of liquid. Place the butter in a sauce pot on medium heat. Rain in the flour slowly to form a roux. Cook the roux for 2-3 minutes stirring constantly. Slowly pour 2 cups liquid into the roux, whisking as you do so. Season with salt and pepper to taste. Serves 6-8.