Braised Lamb Shoulder Molasses (Printable View)
Tender lamb slow-cooked and glazed with molasses for a sweet-savory finish.
# Ingredient List:
→ Lamb
01 - 1 (about 4 lb) bone-in lamb shoulder, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
→ Aromatics & Vegetables
04 - 2 tbsp olive oil
05 - 1 large onion, roughly chopped
06 - 2 medium carrots, peeled and cut into chunks
07 - 2 celery stalks, chopped
08 - 4 garlic cloves, smashed
09 - 2 sprigs fresh rosemary
10 - 4 sprigs fresh thyme
11 - 2 bay leaves
→ Braising Liquid
12 - 1 cup dry red wine
13 - 2 cups low-sodium beef or lamb stock
14 - 2 tbsp tomato paste
→ Molasses Glaze
15 - 1/3 cup unsulphured molasses
16 - 2 tbsp Dijon mustard
17 - 1 tbsp apple cider vinegar
18 - 1 tbsp brown sugar
# How to Make It:
01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb on all sides, about 3–4 minutes per side. Transfer lamb to a plate.
04 - Add onion, carrots, celery, and garlic to the pot. Sauté for 5 minutes, scraping up browned bits.
05 - Stir in rosemary, thyme, and bay leaves. Add tomato paste and cook for 1 minute.
06 - Pour in red wine; simmer for 2–3 minutes. Add stock and bring to a simmer.
07 - Return lamb to the pot, nestling it among the vegetables. Cover tightly with a lid.
08 - Transfer to the oven and braise for 2 hours, basting occasionally.
09 - Whisk together molasses, Dijon mustard, apple cider vinegar, and brown sugar to make the glaze.
10 - After 2 hours, uncover the lamb and increase oven temperature to 400°F. Brush lamb with glaze.
11 - Roast uncovered for 30–40 minutes, basting twice more with glaze, until lamb is deeply caramelized and tender.
12 - Remove lamb from pot and let rest for 10 minutes before slicing. Strain and reduce pan juices if desired to serve alongside.
# Expert Suggestions:
01 -
- The molasses glaze creates an incredible caramelized crust that balances the rich meat with just enough sweetness
- This is one of those magical dishes that transforms simple ingredients into something extraordinary with almost no active cooking time
02 -
- The glaze will darken quickly in the final 15 minutes so keep a close eye to prevent burning
- Letting the meat rest before carving allows the juices to redistribute so every slice stays moist
03 -
- Pat the meat completely dry before searing or it will steam instead of brown
- Use a brush to apply the glaze in the final stage for even coverage and better caramelization