4Take the shoulder out of the fridge and let it return to room temperature.
5Take the shoulder out of the fridge and let it return to room temperature.
6Take the shoulder out of the fridge and let it return to room temperature.
7Using a sharp knife, make 5 or 6 deep incisions in the meat to insert a half clove of garlic into each of them.
8Using a sharp knife, make 5 or 6 deep incisions in the meat to insert a half clove of garlic into each of them.
9Using a sharp knife, make 5 or 6 deep incisions in the meat to insert a half clove of garlic into each of them.
10Salt and pepper the lamb shoulder generously on all sides.
11Salt and pepper the lamb shoulder generously on all sides.
12Salt and pepper the lamb shoulder generously on all sides.
13Prepare a large cast iron casserole dish or an ovenproof earthenware dish.
14Prepare a large cast iron casserole dish or an ovenproof earthenware dish.
15Prepare a large cast iron casserole dish or an ovenproof earthenware dish.
16If using a large casserole dish, heat a little olive oil over medium heat and brown the shoulder on all sides until golden brown.
17If using a large casserole dish, heat a little olive oil over medium heat and brown the shoulder on all sides until golden brown.
18If using a large casserole dish, heat a little olive oil over medium heat and brown the shoulder on all sides until golden brown.
19If you plan to cook in the oven in an earthenware dish, use a large sauté pan for this step.
20If you plan to cook in the oven in an earthenware dish, use a large sauté pan for this step.
21If you plan to cook in the oven in an earthenware dish, use a large sauté pan for this step.
22Remove the lamb shoulder from the casserole dish or sauté pan.
23Remove the lamb shoulder from the casserole dish or sauté pan.
24Remove the lamb shoulder from the casserole dish or sauté pan.
25After removing the excess fat, return a small drizzle of oil to medium heat to brown your vegetables, once golden and softened you can add the shoulder, aromatic herbs as well as the white wine and broth to the casserole dish and place it in the center of your oven already preheated.
26After removing the excess fat, return a small drizzle of oil to medium heat to brown your vegetables, once golden and softened you can add the shoulder, aromatic herbs as well as the white wine and broth to the casserole dish and place it in the center of your oven already preheated.
27After removing the excess fat, return a small drizzle of oil to medium heat to brown your vegetables, once golden and softened you can add the shoulder, aromatic herbs as well as the white wine and broth to the casserole dish and place it in the center of your oven already preheated.
28If you are using an earthenware dish, you will need to transfer all your ingredients into it.
29If you are using an earthenware dish, you will need to transfer all your ingredients into it.
30If you are using an earthenware dish, you will need to transfer all your ingredients into it.
31Cover either with the lid of your casserole dish or with a sheet of aluminum foil.
32Cover either with the lid of your casserole dish or with a sheet of aluminum foil.
33Cover either with the lid of your casserole dish or with a sheet of aluminum foil.
34Cook for 4 hours at 160°.
35Cook for 4 hours at 160°.
36Cook for 4 hours at 160°.
37Check from time to time to see if the cooking juices are not evaporating too much and if so, add more.
38Check from time to time to see if the cooking juices are not evaporating too much and if so, add more.
39Check from time to time to see if the cooking juices are not evaporating too much and if so, add more.
40Turn the shoulder halfway through cooking.
41Turn the shoulder halfway through cooking.
42Turn the shoulder halfway through cooking.
43Check the cooking of your shoulder by inserting a knife into the flesh, it should be tender and come off easily.
44Check the cooking of your shoulder by inserting a knife into the flesh, it should be tender and come off easily.
45Check the cooking of your shoulder by inserting a knife into the flesh, it should be tender and come off easily.
46Once cooked, remove the shoulder from the casserole dish or dish and let it rest for a few minutes before carving.
47Once cooked, remove the shoulder from the casserole dish or dish and let it rest for a few minutes before carving.
48Once cooked, remove the shoulder from the casserole dish or dish and let it rest for a few minutes before carving.
49Serve the candied lamb shoulder with the vegetables that have simmered with it in the casserole dish and drizzle with the cooking juices.
50Serve the candied lamb shoulder with the vegetables that have simmered with it in the casserole dish and drizzle with the cooking juices.
51Serve the candied lamb shoulder with the vegetables that have simmered with it in the casserole dish and drizzle with the cooking juices.
52You can accompany your recipe with new potatoes, green beans or even a delicious mashed potato or sweet potato.
53You can accompany your recipe with new potatoes, green beans or even a delicious mashed potato or sweet potato.
54You can accompany your recipe with new potatoes, green beans or even a delicious mashed potato or sweet potato.
Ingredients
1.3 kg épaule d’agneau
1.3 kg épaule d’agneau
1.3 kg épaule d’agneau
4 gousses gousses d’ail coupées en deux et épluchées
4 gousses gousses d’ail coupées en deux et épluchées
4 gousses gousses d’ail coupées en deux et épluchées
2 oignons oignons coupés
2 oignons oignons coupés
2 oignons oignons coupés
6 carottes carottes coupées en rondelles
6 carottes carottes coupées en rondelles
6 carottes carottes coupées en rondelles
2 branches branches de céleri coupées en morceaux
2 branches branches de céleri coupées en morceaux
2 branches branches de céleri coupées en morceaux
4 branches branches de romarin frais
4 branches branches de romarin frais
4 branches branches de romarin frais
1 petit bouquet de thym frais
1 petit bouquet de thym frais
1 petit bouquet de thym frais
4 feuilles feuilles de laurier
4 feuilles feuilles de laurier
4 feuilles feuilles de laurier
400 ml bouillon de volaille ou de légumes
400 ml bouillon de volaille ou de légumes
400 ml bouillon de volaille ou de légumes
250 ml vin blanc sec
250 ml vin blanc sec
250 ml vin blanc sec
sel
sel
sel
poivre
poivre
poivre
Huile d’olive
Huile d’olive
Huile d’olive
Equipment
fourcouteau pointugrande cocotte en fonte ou un plat en terre cuite allant au fourgrande sauteusecouvercle de votre cocotte ou soit avec une feuille de papier aluminium
Tips
Ask your butcher for the best quality of lamb shoulder to favor for slow and confit cooking for 4 hours.
A very tender piece will make all the difference in the success of your dish.
Your butcher will also be able to advise you on the ideal thickness of the slices to be cut or on the importance of searing the meat before putting it in the oven at a low temperature to obtain a tasty and melting result.
Don’t hesitate to ask him questions about the recommended cooking times and temperatures to sublimate the candied lamb shoulder.
Once cooked, it can wait about an hour at 60° before being served.
For a sweet and savory variation, add honey or onion jam when cooking the shoulder of lamb.