Name: Braised Lamb Shoulder
Prep time: 30 min
Total time: 30 min
Ingredients: 5 cloves garlic, peeled; 3 to 4 Italian (flat-leaf) parsley stems; 6 whole black peppercorns; 1 bay leaf; 6 fresh thyme sprigs; 1/4 cup olive oil; 4 pounds boned lamb shoulder, rolled and tied (you can ask your butcher to do this), at room temperature; 2 medium celery ribs, chopped; 1 large onion, chopped; 1 large carrot, peeled and chopped; 1 cup canned tomatoes, crushed (I used a food mill); 5 cups chicken stock; Kosher salt to taste

Ingredients

Scale

1 red bell pepper, cored and cut into 1” pieces
1 yellow bell pepper, cored and cut into 1” pieces
2 green or yellow courgettes, sliced into 1/2” slices
1 large onion, peeled and cut into 1” pieces
1 pint cherry tomatoes, halved
olive oil
3 tbsp chopped fresh herbs (I used Italian Parsley, Rosemary and Oregano) or 1 tbsp Herbs de Provence

Instructions

Preheat the oven to 375° F Convection Roast or 400° F Bake.
Place the red peppers and courgettes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Sprinkle with 2 tbsp of the herb mixture. Toss the vegetables with your hands until well coated. Place into the oven.
Repeat with the tomatoes and onions on another tray, using the remaining tbsp of herbs. When the peppers and courgettes are starting to brown (about 10 minutes), place the tomatoes and onions in the oven.
Toss the vegetables and reposition the trays in the oven periodically to ensure even browning, All of the vegetables should be done within about 15 minutes.

Notes

Traditionally Herbs de Provence is a mixture of dried herbs from the Provence region in France and comprises savory, rosemary, oregano, thyme and marjoram. I prefer to use fresh herbs when possible.

Author: Helen Kain
Prep Time: 10
Cook Time: 15

Nutrition

Serving Size: 4