Braised Lamb Shoulder with Gravy

This Braised American Lamb Shoulder is juicy, tender and delicious. Cooked in the oven until it’s fall-apart tender, moist, and served with a flavorful gravy made from the delicious drippings.

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I teamed up with the American Lamb board to bring you this post. As always, all opinions are my own.

When you want a recipe in your arsenal for any dinner party, that can also be on the table with little fuss, this is the recipe for you – braised lamb shoulder with gravy.

This would be the perfect dish for Christmas or Easter but it’s always appreciated for any occasion!

Gravy being poured onto shredded lamb shoulder.

Why you’ll love it

It’s amazingly delicious.
Slow braised in the oven until it’s fall-apart tender.
Served with the most delectable glossy gravy.

Ingredients needed

Ingredients for braised lamb shoulder labeled on counter.

American Lamb Shoulder – Look for a bone-in lamb shoulder that is approximately 6-7 pounds. Or, use a boneless lamb shoulder that is about 4-5 pounds and has been tied up.
Olive oil – Extra virgin.
Onion – Yellow onion or sweet onion works best.
Shallots – I like to halve my shallots lengthwise. You can leave the skins on, as they will get strained out later.
Carrot – No need to peel. Rough chopped.
Celery
Garlic – I use a head of garlic that I halve lengthwise. No need to peel the cloves.
Fresh Thyme
Dry White Wine – Or, if you prefer to cook without alcohol, swap in some beef or chicken broth.
Fresh Orange Juice & Orange Rind Strips
Pure Maple Syrup
Apple Cider Vinegar – You can also use balsamic, red wine vinegar or champagne vinegar.
Salt & Pepper

How to make it

Season it: Sprinkle the lamb generously with salt and black pepper and let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or overnight.
Sear it: Add lamb, fat side down; cook, undisturbed, until golden brown, 10-12 minutes. Carefully turn lamb over; cook, turning occasionally, until golden on all sides, 10-12 minutes longer.
Saute the aromatics: Reserve the lamb drippings in the skillet and add the onion, shallots, carrot, and celery. Cook until vegetables soften, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, until garlic is fragrant, about 1 minute. Stir in wine, orange juice, maple syrup, vinegar, and orange peel strips.
Bake: Nestle lamb on vegetable mixture. Transfer to a 350-degree oven and roast for 2 ½ hours. After the lamb has cooked for 2 ½ hours, add the potatoes to the oven. Continue roasting the lamb and the potatoes for 30 minutes. At this point, the lamb should be fork-tender. Remove the lamb and let it rest on a carving board, covered with foil. Reserve the drippings in the pot. Increase the oven heat to 450 F. Toss the potatoes and bake for an additional 10-15 minutes while the lamb rests. They are done when they can be pierced easily with a fork.

Browned lamb shoulder in skillet with bed of vegetables.

Make the gravy: To make the gravy, strain the solids from the liquids in the skillet. Place the liquids into a small saucepan or skillet and bring to a simmer. Meanwhile, whisk 2 TBSP cornstarch with 2 TBSP water to form a slurry. Add the slurry to the simmering liquid and cook until thickened. Season with salt and pepper, to taste.
Serve: Shred the lamb into pieces and serve with roasted potatoes and gravy. Enjoy!

Overhead close up of shredded cooked lamb shoulder that's been drizzled with gravy.

What to serve with it

Side view of shredded lamb on serving platter.

How to make ahead & store

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to three months. Thaw in the fridge overnight before reheating.
Reheat leftovers in the microwave for a couple minutes. Or, heat in a 350-degree oven for 30 minutes.

Wine pairings

Cabernet is an excellent pairing with the rich lamb.
Petite Sirah is another great match for this lamb. Its flavors of plum, berries and black pepper pair wonderfully with stronger flavored meats.
Malbec with medium body and smooth tannins makes an excellent pairing for the rich lamb shoulder.
MORE → my 8 favorite lamb wine pairings.

Braised lamb shoulder shredded and arranged on serving plate with orange wedges.

More lamb recipes

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Sprinkle the lamb with 2 TBSP salt and black pepper. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or overnight.
Preheat your oven to 350-degrees F. Heat 2 TBSP olive oil in a large oven-safe skillet, Dutch oven or heavy pot over medium-high heat. Add lamb, fat side down; cook, undisturbed, until golden brown, 10-12 minutes. Carefully turn lamb over; cook, turning occasionally, until golden on all sides, 10-12 minutes.
Remove lamb from skillet, reserving the drippings in the pan.
Heat the drippings over medium heat. Add the onion, shallots, carrot, celery, and remaining 1 teaspoon salt. Cook, stirring occasionally, until vegetables soften and begin to brown, 10 to 12 minutes.
Reduce heat to low. Add garlic and thyme; cook, stirring often, until garlic is fragrant, about 1 minute. Stir in wine, orange juice, maple syrup, vinegar, and orange peel strips.
Nestle lamb, fat side up, on vegetable mixture; bring to a boil over medium-high. Remove from heat and cover the skillet with foil (or if using a dutch oven, with the lid). Transfer to the preheated oven and roast for 2 ½ hours.

Potatoes:

Toss all ingredients together on a baking sheet. After the lamb has cooked for 2 ½ hours, add the potatoes to the oven.
Continue roasting the lamb and the potatoes for 30 minutes. At this point, the lamb should be fork-tender. Remove the lamb and let it rest on a carving board, covered with foil. Reserve the drippings.
Increase the oven heat to 450 F. Toss the potatoes and bake for an additional 10-15 minutes while the lamb rests. They are done when they can be pierced easily with a fork.

Gravy:

To make the gravy, strain the solids from the liquids in the skillet. Place the liquids into a small saucepan or skillet and bring to a simmer. Meanwhile, whisk 2 TBSP cornstarch with 2 TBSP water to form a slurry. Add the slurry to the simmering liquid and cook until thickened. Season with salt and pepper, to taste.

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to three months. Thaw in the fridge overnight before reheating.
Reheat leftovers in the microwave for a couple minutes. Or, heat in a 350-degree oven for 30 minutes.