Doufeu Slow Cooked Shoulder or Leg of Lamb
Indulge in the rustic elegance of Doufeu Slow Cooked Shoulder or Leg of Lamb, a recipe that transforms a humble cut of meat into a melt-in-your-mouth masterpiece. Perfectly seasoned and seared to golden perfection, the lamb is slow-cooked in a doufeu—a French cast-iron pot designed for tender, moist results—along with aromatic garlic, rosemary, thyme, and a medley of vegetables. The secret lies in its innovative lid, filled with ice water to lock in moisture for unparalleled tenderness. Braised in a luscious blend of red wine, stock, and tomatoes, this dish is infused with deep, rich flavors. Whether served with mashed potatoes, crusty bread, or other comforting sides, this hearty, one-pot wonder is perfect for family gatherings or an elevated Sunday dinner.
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Recipe Information
Ingredients
- 2.5 kilograms Shoulder or leg of lamb
- 3 tablespoons Olive oil
- 6 cloves Garlic cloves, minced
- 3 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 3 large Carrots, peeled and chopped
- 3 medium Celery stalks, chopped
- 2 medium Yellow onions, diced
- 2 tablespoons Tomato paste
- 250 milliliters Red wine
- 500 milliliters Chicken or lamb stock
- 400 grams Canned whole peeled tomatoes
- 2 leaves Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 160°C (320°F).
Heat 2 tablespoons of olive oil in the base of the doufeu over medium-high heat.
Season the lamb generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then sear it in the pot until all sides are golden brown, about 4-5 minutes per side. Remove the lamb and set aside.
Reduce the heat to medium and add the remaining olive oil to the pot. Sauté the onions, carrots, celery, and garlic for 5-7 minutes until softened and fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 3-4 minutes to reduce slightly.
Return the lamb to the doufeu and add the chicken or lamb stock, canned tomatoes (with their juices), rosemary, thyme, bay leaves, remaining salt, and black pepper.
Cover the pot with its lid, ensuring the water trough on the lid is empty. Place the pot in the preheated oven.
Fill the lid's water trough with ice cubes or very cold water. This helps create a moist cooking environment for tender meat.
Cook the lamb in the oven for 3.5-4 hours, replenishing the water in the lid's trough as necessary, until the meat is fall-apart tender.
Remove the lamb from the pot and cover with foil to rest for 10 minutes. Meanwhile, skim off excess fat from the surface of the cooking liquid and adjust seasoning if needed.
Serve the lamb with the rich sauce and cooked vegetables from the pot. Pair with mashed potatoes, crusty bread, or your favorite side dishes.
Nutrition Facts
Calories |
7275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 545.2 g | 699% | |
| Saturated Fat | 207.1 g | 1036% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1875 mg | 625% | |
| Sodium | 9086 mg | 395% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 48.7 g | ||
| Protein | 466.4 g | 933% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 9261 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
