Slow-Braised Lamb Shoulder with Lemon-Dill Gravy and Glazed Brussels Sprouts

Fork-tender lamb shoulder slowly cooked in a fragrant lemon-dill broth, served with its rich pan gravy and sweet and tangy glazed Brussels sprouts.

• Prep: 35 min
• Cook: 4 hr
• Total: 4 hr 35 min
• Servings: 2
• Cuisine: Scandinavian
• Difficulty: Hard
• Cost: $5.33/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Paleo
• Egg-Free
• High-Protein
• High-Fiber

Tags

• slow cooker
• roast
• comfort food
• rich
• savory
• tangy

Ingredients

• 1.5 pound lamb shoulder (boneless, trimmed of excess fat)
• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 2 clove garlic (minced)
• 2 cup chicken broth
• 2 tablespoon fresh dill (chopped, divided)
• 2 tablespoon lemon juice
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon arrowroot powder
• 1 pound Brussels sprouts (trimmed and halved)
• 1 tablespoon balsamic vinegar (paleo-friendly)
• 0.5 teaspoon maple syrup

Instructions

1. Preheat oven to 300°F (150°C). Season the lamb shoulder generously with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 8 to 10 minutes total. Remove lamb from the pot and set aside.
3. Add the chopped yellow onion to the pot and cook, stirring, until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
4. Deglaze the pot with 1/2 cup of chicken broth, scraping up any browned bits from the bottom. Stir in the remaining 1 1/2 cups chicken broth, 1 tablespoon fresh dill, and 1 tablespoon lemon juice.
5. Return the lamb shoulder to the pot. Cover tightly and transfer to the preheated oven. Braise for 3 to 4 hours, or until the lamb is fall-apart tender.
6. While the lamb braises, prepare the Brussels sprouts. In a medium bowl, toss the trimmed and halved Brussels sprouts with 1/2 tablespoon olive oil, balsamic vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and maple syrup (if using).
7. About 30 minutes before the lamb is done, spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast alongside the lamb for 20 to 25 minutes, or until tender and caramelized.
8. Once lamb is done, carefully remove it from the pot and place it on a cutting board to rest, tented with foil. Skim any excess fat from the braising liquid. For gravy, bring the liquid to a simmer on the stovetop. If desired, whisk 1 teaspoon arrowroot powder with 1 tablespoon cold water to form a slurry, then gradually whisk into the simmering liquid until slightly thickened. Stir in the remaining 1 tablespoon fresh dill and 1 tablespoon lemon juice. Taste and adjust seasoning.
9. Shred or slice the lamb. Serve the tender lamb shoulder with a generous spoon of the Lemon-Dill Gravy and the Glazed Brussels Sprouts.

Notes

Braising time can vary based on lamb thickness; ensure it's fork-tender before removing. Adjust gravy thickness with more or less arrowroot slurry as desired.

Nutrition (per serving)

• Calories: 311
• Protein: 15.1 g
• Carbohydrates: 33.5 g
• Fat: 12.8 g
• Fiber: 9.2 g
• Sodium: 2096 mg
• Saturated Fat: 3.5 g
• Sugar: 13.1 g
• Cholesterol: 19 mg