8-Hour Braised Lamb Shoulder With Chimichurri Recipe

Cooking Directions

• STEP 1.Preheat the oven to 275°F (135°C).
• STEP 2.Season the lamb shoulder with salt and pepper.
• STEP 3.Heat a large oven-safe pot over medium-high heat and add olive oil.
• STEP 4.Sear the lamb shoulder on all sides until browned.
• STEP 5.Remove the lamb from the pot and set aside.
• STEP 6.Add onions, carrots, and garlic to the pot and cook until softened.
• STEP 7.Deglaze the pot with red wine, scraping up any browned bits.
• STEP 8.Return the lamb shoulder to the pot and add beef broth, rosemary, and thyme.
• STEP 9.Cover the pot and transfer it to the preheated oven.
• STEP 10.Braise the lamb for 8 hours, or until it is fork-tender.
• STEP 11.While the lamb is braising, prepare the chimichurri sauce.
• STEP 12.In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper.
• STEP 13.Pulse until the ingredients are well combined but still slightly chunky.
• STEP 14.Once the lamb is done, remove it from the pot and let it rest for a few minutes.
• STEP 15.Shred the lamb using two forks.
• STEP 16.Serve the shredded lamb with the chimichurri sauce on the side.
• STEP 17.Garnish with fresh herbs, if desired.
• STEP 18.Enjoy!

Cooking Tips

• For best results, marinate the lamb shoulder overnight in the refrigerator before cooking.
• Make sure to sear the lamb shoulder well to develop a rich crust and enhance the flavor.
• If you don't have an oven-safe pot, you can transfer the lamb and braising liquid to a baking dish before placing it in the oven.
• The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• Leftover braised lamb can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover braised lamb in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb in a covered oven-safe dish and warm in a preheated oven at 350°F (175°C) until heated through.
• Serve the braised lamb shoulder with chimichurri sauce on the side and garnish with fresh herbs, if desired.