Braised Lamb

0.0/5 rating (0 votes)
Braised Lamb

Here is a recipe for lamb shoulder chops or lamb shanks courtesy of Not Your Ordinary Farm in Guilford, VT.


  • 6 cloves of garlic
  • 1 1/2 tsp. rosemary, cumin, or parsley
  • 2 lbs. lamb shanks or shoulder chops


The night before, prepare the wet rub by crushing the garlic and mixing it with one of the spices (rosemary if thinking Italian, cumin if thinking Moroccan, parsley and a touch of lemon if thinking Greek). Rub into lamb, then put meat into refrigerator, covered.

Two hours before dinner:

Cover bottom of skillet with just enough olive oil or butter to prevent sticking. Gently brown lamb pieces over medium heat for about 15 minutes.

Put lamb shanks or shoulder chops into a heavy, covered ovenproof pan or crockpot, add enough liquid (water, stock, or white or red wine) to fill pan about 1/2 inch deep, and put in oven at 325 degrees, or in a crockpot at high temperature, or on the back burner of your stove.

Simmer for a couple of hours, checking on the pot occasionally to be certain that the liquid has not evaporated.

Prepare risotto, white beans, or polenta to go with this dish. And parsnips are great with lamb.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


Sign up for quarterly notifications and issue highlights.
Please wait