Pressed Lamb
Transform your next dinner gathering with the show-stopping elegance of Pressed Lamb, a timeless dish that combines slow-braised tenderness with sophisticated presentation. This recipe takes lamb shoulder to new heights, braised to perfection in a fragrant medley of red wine, chicken stock, aromatic herbs, and caramelized vegetables. After hours in the oven, the lamb is shredded, pressed into a compact mold, and chilled to develop its rich, melt-in-your-mouth texture. Serve this exquisitely layered creation in perfectly sliced portions, accompanied by a reduced cooking liquid that doubles as a luscious sauce. Ideal for impressing guests, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. With its bold flavors, slow-cooked technique, and elegant finish, Pressed Lamb is the perfect centerpiece for any special occasion. Keywords: pressed lamb, braised lamb shoulder, slow-cooked lamb recipe, elegant lamb dish, lamb with red wine sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg lamb shoulder
- 2 large onion
- 2 large carrot
- 2 medium celery stalks
- 4 large garlic cloves
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 leaves bay leaves
- 400 ml red wine
- 500 ml chicken stock
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoons black pepper
Instructions
Preheat your oven to 150°C (300°F).
Season the lamb shoulder with salt and black pepper on all sides.
Heat the olive oil in a large, ovenproof roasting pan or casserole dish over medium-high heat. Sear the lamb shoulder until golden brown on all sides, about 4-5 minutes per side. Remove it from the pan and set aside.
Roughly chop the onions, carrots, and celery. Crush the garlic cloves slightly with the back of your knife.
In the same pan, add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and slightly caramelized.
Return the lamb to the pan, nestling it on top of the vegetables.
Add the rosemary, thyme, and bay leaves to the pan. Pour in the red wine and chicken stock, ensuring the liquid reaches about halfway up the lamb (add more stock if needed).
Bring the mixture to a gentle simmer, then cover the pan tightly with a lid or aluminum foil and transfer to the preheated oven.
Cook for 3.5-4 hours, checking occasionally to ensure the liquid doesn’t evaporate completely. Add more stock if necessary.
Remove the pan from the oven and carefully lift the lamb onto a cutting board. Shred the lamb meat using two forks, discarding any excess fat or gristle.
Strain the cooking liquid into a saucepan, discarding the vegetables and herbs. Simmer the liquid over medium heat to reduce slightly and intensify the flavor, about 10-12 minutes.
Line a rectangular or square dish with plastic wrap, leaving enough overhang to cover the top. Place the shredded lamb into the dish, pressing it down firmly with the back of a spoon or spatula to create an even layer.
Pour a small amount of the reduced cooking liquid over the lamb to moisten it. Fold the plastic wrap over the top and place a heavy weight (such as a brick wrapped in foil or canned goods) on top.
Refrigerate the lamb for at least 4 hours, preferably overnight, to allow it to set and compress.
When ready to serve, remove the lamb from the mold and slice into neat portions. Reheat gently in a skillet or oven, and serve with the remaining reduced cooking liquid as a sauce.
Nutrition Facts
Calories |
5197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.1 g | 451% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1530 mg | 510% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 29.2 g | ||
| Protein | 345.6 g | 691% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 5959 mg | 127% | |
*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.
