dinner · dairy-free
Apricot and prune braised lamb shoulder
Lamb shoulder braised until tender with shallot and stock, with sweet dried apricots and prunes added late so they keep some shape.
- Time
- 115min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the lamb into large chunks, season with the salt and brown in the olive oil. Move it to a plate.
-
2
Soften the chopped shallot in the same pot, then return the lamb and pour in the beef stock.
-
3
Cover and simmer gently for 75 minutes.
-
4
Add the sliced apricots and prunes and cook, covered, for another 15 minutes, until the lamb is fork tender (well past 63°C (145°F)).
-
5
Uncover and reduce the juices if they seem thin.
