Braised Lamb Shoulder
activeSlow-braised lamb shoulder with root vegetables and herbs
SpecialChef's FeatureHeartyOvenSaute
6 portions60 min labor
Instructions
1. Season lamb shoulder generously with salt, pepper, and cumin.
2. Sear lamb on all sides in a hot Dutch oven with canola oil.
3. Remove lamb. Saute diced onions, carrots, and garlic.
4. Add crushed tomatoes and chicken stock.
5. Return lamb to pot. Bring to a simmer.
6. Cover and braise in 325F oven for 3 hours.
7. Remove lamb, strain and reduce braising liquid.
8. Pull meat apart, serve with reduced sauce and roasted potatoes.
Cost Summary
Batch (6 portions)
Food Cost
$36.81
Labor Cost
$25.00
Total Cost
$61.81
Per Item
Food Cost
$6.14
Total Cost
$10.30
Menu Price
$38.00
Profit
$27.70
Margin
72.9%
Ingredients
| Ingredient | Quantity | Unit | Line Cost |
|---|---|---|---|
| Black Pepper | 0.25 | oz | $0.16 |
| Canola Oil | 2 | oz | $0.19 |
| Carrots | 1 | lb | $0.90 |
| Chicken Stock 32oz | 16 | oz | $2.15 |
| Crushed Tomatoes 28oz | 28 | oz | $3.49 |
| Cumin | 0.50 | oz | $0.23 |
| Garlic Heads | 3 | ea | $1.80 |
| Kosher Salt | 0.75 | oz | $0.08 |
| Lamb Shoulder | 3 | lb | $26.97 |
| Yellow Onions | 1 | lb | $0.85 |
Cook History
- Cooked on Feb 26, 2026 (menu: Feb 26, 2026)
Ratings
5.0 / 5(1)- ★★★★★Falling apart tender, best yetMar 2, 2026