Shoulder of Lamb Braised with Mushrooms

Shoulder of Lamb Braised with Mushrooms


4 people made this

About this recipe: This hearty shoulder of lamb braised in white wine with mushrooms is a perfect recipe for for cold winter months.

MoreToMushrooms Greater Manchester, England, UK

Serves: 4 

  • 2 tablespoons vegetable oil
  • 1 good quality shoulder of lamb
  • 2 sprigs of rosemary, chopped
  • a pinch of sugar, salt and pepper
  • 3 onions, finely sliced
  • 150g button mushrooms, sliced thickly
  • 2 cloves garlic, sliced
  • 1 tablespoon plain flour
  • 1 lemon (zest and juice)
  • 1/2 bottle white wine
  • 1 bay leaf
  • 300ml lamb stock
  • 1 tin borlotti beans, strained

Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

  1. Pre heat oven to 220 C / Gas 7.
  2. Pre heat a large deep-sided frying pan on the hob with the oil.
  3. Add the lamb shoulder to the pan and sear the lamb thoroughly on all sides, until it's a deep nutty brown.
  4. Now place the meat on a chopping board and season with salt, pepper, sugar and sprinkle with rosemary.
  5. Place the lamb joint into a roasting tray and into the pre-heated oven. Cook at 220 C for 15 minutes then turn down to 170 C / Gas 3.
  6. Now in the frying pan, cook off the sliced onions until they're soft and add the sliced mushrooms and garlic and sprinkle with the flour. Stir through and cook roughly 3 minutes.
  7. Now add the lemon zest and juice, pour the wine in and add bay leaf, bring to boil until the liquid is reduced to half.
  8. Add the stock and continue to reduce by 1/3. This will take around 20 minutes.
  9. The lamb should have cooked now for 45 minutes.
  10. Remove the lamb from the oven and add the stock and mushroom mixture to the roasting tray.
  11. Carefully place the tray back into the oven and cook for a further 45 minutes.
  12. Now remove from the oven and place the tray on the hob. With a roasting fork, lift the lamb out of the tray and place onto a plate cover with tin foil.
  13. Heat the mushroom juices to a simmer and add the tin of borlotti beans. Stir and leave to simmer for ten minutes, stirring occasionally.
  14. To serve, slice off thin pieces of lamb and pour over the mushroom and bean sauce.

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Reviews (1)


My family loved this. A fabulous twist for a Sunday roast. It seems like quite an involved recipe, so I "tweaked" it, through laziness I didn't reduce the wine or stock. After cooking the flour through I added and thickened the wine and stock, then poured everything into the roasting tin with the meat. I left it covered in the oven on very low heat - We walked the dog and came home to a gorgeous smell and meat so tender and juicy. - 22 Feb 2016

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