Description

Indulge in the delightful flavors of Braised Lamb Shoulder with Lions Mane Mushrooms and Thyme, a dish that effortlessly combines comfort and gourmet elegance. This slow-braised lamb shoulder becomes irresistibly tender as it cooks low and slow, absorbing the earthy essence of lions mane mushrooms and the aromatic notes of fresh thyme. Perfect for family gatherings or cozy nights at home, this recipe transforms simple ingredients into a culinary masterpiece. With its rich umami flavor and impressive presentation, it’s sure to leave a lasting impression on your guests.

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 300°F (150°C).
Slice the onion and mince the garlic while the oven heats.
Tear or chop the lions mane mushrooms into bite-sized pieces.
In a Dutch oven over medium-high heat, sear the lamb shoulder until browned on all sides (about 5–7 minutes). Remove from pot.
Sauté onions in the same pot until translucent (about 5 minutes), then add garlic and cook for an additional minute.
Stir in tomato paste, deglaze with apple vinegar, then add beef or lamb stock.
Return the lamb shoulder and mushrooms to the pot, ensuring liquid covers at least half of the meat.
Cover tightly and braise in the oven for about 3 hours or until fork-tender.
Let rest for a few minutes before serving warm.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main
Method: Braising
Cuisine: Mediterranean

Nutrition

Serving Size: 1/6 of recipe (approx. 6 oz)
Calories: 380
Sugar: 2g
Sodium: 480mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 36g
Cholesterol: 120mg

Keywords: For added depth of flavor, consider incorporating fresh herbs like rosemary or parsley alongside thyme. Substitute lions mane mushrooms with cremini or shiitake if preferred.