Ingredients
Scale
- 4 pounds lamb shoulder, trimmed
- 1 cup bone marrow
- 2 cups beef stock
- 1 onion, chopped
- 3 carrots, sliced
- 4 cloves garlic, crushed
- 2 sprigs thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, sear the lamb shoulder on all sides until browned.
- Add onion, carrots, and garlic, sautéing until softened.
- Add bone marrow and beef stock to the pot.
- Stir in thyme, bay leaf, salt, and pepper.
- Cover and transfer to the oven, braising for 3-4 hours until the lamb is tender.
- Remove from oven and let rest before slicing.
Notes
- Serve with crusty bread to soak up the juices.
- For added flavor, consider marinating the lamb a day prior.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
- Diet: Paleo
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 500mg
- Fat: 48g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 150mg