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Braised Lamb Shoulder with Apricots

Braised Lamb Shoulder with Apricots

Braised Lamb Shoulder with Apricots is a hearty and flavorful dish that combines the rich taste of lamb with the sweet, tangy flavor of apricots. The preparation typically involves searing the lamb shoulder to develop a deep, caramelized crust, then braising it slowly in a mixture of broth, wine, and aromatic herbs such as rosemary, thyme, and garlic.
Apricots, either fresh or dried, are added during the braising process, infusing the meat with their sweetness and creating a deliciously complex sauce. The long, slow cooking method ensures the lamb becomes tender and succulent, while the apricots provide a delightful contrast of flavors. This dish is often served with couscous, rice, or roasted vegetables, making it a perfect centerpiece for a comforting and elegant meal.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine international
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 Lamb shoulder
  • 1.8 lbs Apricots
  • 6 Medium potatoes
  • 1 Large carrot
  • 1 Large red bell pepper
  • 1 Celery stalk
  • 2 Sprigs flat-leaf parsley
  • 3.4 fl oz Sweet white wine
  • 2.7 fl oz Olive oil
  • 2 Chicken bouillon cubes
  • Salt
  • Freshly ground pepper

Instructions
 

  • Bring 1 liter of water to a boil with the bouillon cubes. Peel and chop the celery and carrot into pieces.
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  • Preheat the oven to 350°F (180°C). Place the lamb shoulder in a large roasting pan. Rub it with olive oil, salt, and pepper. Pour the wine and bouillon around the lamb and add the celery and carrot. Cover the pan with aluminum foil and bake for 1 hour 45 minutes.
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  • Halve and pit the apricots. Peel and quarter the potatoes. Seed and slice the bell pepper.
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  • Remove the pan from the oven, take off the aluminum foil, and add the potatoes, apricots, and bell pepper. Mix well and cover the pan again with aluminum foil. Bake for another 45 minutes.
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  • Remove the aluminum foil and increase the oven temperature to 430°F (220°C). Finish cooking for an additional 30 minutes to brown the meat well.
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  • Serve the tender lamb shoulder hot with the apricots, potatoes, bell pepper, aromatic garnish, and the broth.
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Video

Notes

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Keyword Apricots, Braised, Braised Lamb Shoulder with Apricots, Lamb, Shoulder