Braised Lamb Shoulder with Lions Mane Mushrooms and Thyme
Braised Lamb Shoulder with Lions Mane Mushrooms and Thyme is a savory dish that promises to elevate your dining experience. The succulent lamb, slow-cooked to perfection, melds beautifully with the earthy flavors of lions mane mushrooms and aromatic thyme. This recipe is not only easy to follow but also ideal for impressing guests or enjoying a cozy night in. With its rich umami profile and tender texture, this dish becomes a comforting centerpiece at any gathering.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: General
Ingredients
Scale
- 1 boneless lamb shoulder (approx. 3–4 lbs)
- 8 oz lions mane mushrooms, torn or roughly chopped
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry apple vinegar
- 2 cups beef or lamb stock
Instructions
- Preheat your oven to 325°F (165°C).
- Heat a Dutch oven over medium-high heat and sear the lamb on all sides until browned (about 4-5 minutes per side). Remove and set aside.
- In the same pot, sauté onions and garlic until softened (about 5 minutes). Stir in tomato paste and cook for another minute.
- Return the lamb to the pot, add torn lions mane mushrooms, then pour in dry apple vinegar and beef or lamb stock.
- Cover with a lid and braise in the oven for about 2-3 hours or until fork-tender.
- Let rest before serving.
Nutrition
- Serving Size: 1/6 of recipe (approximately 250g)
- Calories: 405
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg