Braised Lamb Shoulder – Gluten Free

The full, rich flavour of lamb is beautifully complemented by a blend of rosemary and other savoury herbs. Braising produces an incredibly succulent and tender meat that falls off the bone. It can be sliced or shredded to serve.

  • Prep Time: 25 minutes
  • Cook Time: 75 minutes
  • Makes: 4 servings
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All You Need

  • 1 tbsp (15 mL) vegetable oil
  • 2 lbs (1000 g) bone-in lamb shoulder chops, fresh or frozen
  • 1 cup (250 mL) each sliced onions and sliced celery
  • 1 cup (250 mL) Kitchen Basics Original Chicken Cooking Stock
  • 1 cup (250 mL) canned diced tomatoes
  • 1 package Club House Recipe Inspirations Rosemary Roasted Chicken with Potatoes
  • 1/2 cup (125 mL) red wine, optional
  • 0 Salt to taste


  1. Preheat oven to 400°F (200°C).

  2. Heat oil in large oven-safe saucepan over medium-high heat. Add lamb and brown on both sides. Remove lamb from pan; set aside.

  3. Add onions and celery to saucepan and sauté for 3 minutes.

  4. Add stock, tomatoes, spices, wine, reserved lamb and salt to taste. Bring to a boil; cover saucepan with lid and cook in oven for 1 hour.

  5. Chef’s Tip: Try using pork shoulder/butt chops, chicken legs or beef short ribs in place of the lamb.


Need a little inspiration? We’re ready with a few suggestions.