Braised Lamb Shoulder with Lions Mane Mushrooms and Thyme
Indulge in the rich flavors of Braised Lamb Shoulder with Lions Mane Mushrooms and Thyme, a delightful dish that perfectly marries tender lamb with earthy mushrooms and aromatic thyme. This slow-braised recipe ensures that the lamb shoulder becomes melt-in-your-mouth tender while soaking up the umami-rich sauce. Ideal for family gatherings or cozy dinners, this dish is straightforward to prepare, making it a standout choice for any occasion. Serve it alongside creamy polenta or mashed potatoes for a comforting meal that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: American
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 apple vinegar
- 2 cups beef or lamb stock
Instructions
- Preheat your oven to 300°F (150°C).
- Trim excess fat from the lamb shoulder. Slice the onion and mince the garlic.
- In a Dutch oven over medium-high heat, add oil and sear the lamb shoulder evenly on all sides (about 4-5 minutes per side). Remove from pot.
- In the same pot, sauté onions until translucent (about 5 minutes), then add garlic and cook for another minute. Stir in lions mane mushrooms.
- Mix in tomato paste and deglaze with apple vinegar, scraping up brown bits. Add beef or lamb stock.
- Return the lamb to the pot, bring to a gentle simmer, cover, and braise in the oven for about 3 hours or until fork-tender.
- Let rest before slicing and serve with your favorite sides.
Nutrition
- Serving Size: 1 slice of lamb (approximately 200g)
- Calories: 470
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg