Lamb Shoulder Onions Olives: A Delicious Mediterranean Recipe

Lamb shoulder with onions and olives: Prepare to be transported to the sun-drenched hillsides of the Mediterranean with this incredibly flavorful and surprisingly simple dish. Imagine tender, fall-off-the-bone lamb, infused with the sweet aroma of caramelized onions and the briny tang of olives. It’s a culinary experience that’s both rustic and refined, perfect for a cozy family dinner or an impressive gathering with friends.

This particular preparation of lamb shoulder onions olives has roots stretching back centuries, echoing the resourcefulness of shepherds and farmers who relied on simple, readily available ingredients. Olives, a staple of the Mediterranean diet, have been cultivated for millennia, while lamb has long been a prized source of protein. Combining these elements creates a dish that speaks to the heart of Mediterranean cuisine: simplicity, quality ingredients, and bold flavors.

But what is it about this dish that makes it so universally loved? The answer lies in the perfect balance of textures and tastes. The slow-cooked lamb becomes incredibly tender, practically melting in your mouth. The onions, softened and sweetened through caramelization, provide a delightful counterpoint to the richness of the meat. And the olives, with their salty, briny bite, add a layer of complexity that elevates the entire dish. Plus, it’s surprisingly easy to prepare! With just a few simple steps, you can create a restaurant-quality meal that will have everyone asking for seconds. So, let’s get cooking!

Ingredients:

• 2.5-3 lb Lamb Shoulder, bone-in or boneless
• 2 large Yellow Onions, roughly chopped
• 1 cup Kalamata Olives, pitted
• 4 cloves Garlic, minced
• 1 (28 ounce) can Crushed Tomatoes
• 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
• 1/4 cup Olive Oil, extra virgin
• 2 tablespoons Tomato Paste
• 1 tablespoon Dried Oregano
• 1 teaspoon Dried Rosemary
• 1/2 teaspoon Red Pepper Flakes (optional, for a little heat)
• 2 cups Chicken Broth (or Lamb Broth, if available)
• 1 Lemon, zested and juiced
• Salt and freshly ground Black Pepper to taste
• Fresh Parsley, chopped (for garnish)
• Crusty Bread, for serving (optional)

Preparing the Lamb:

1. Season the Lamb: Generously season the lamb shoulder with salt and freshly ground black pepper. Don’t be shy – this is a large cut of meat and needs a good amount of seasoning to bring out its flavor. I like to use about 1-1/2 teaspoons of salt and 1 teaspoon of pepper.
2. Sear the Lamb: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the lamb shoulder in the pot. Sear the lamb on all sides until it’s nicely browned, about 5-7 minutes per side. This step is crucial for developing a rich, deep flavor. Don’t overcrowd the pot; if necessary, sear the lamb in batches. Remove the lamb from the pot and set aside.

Building the Flavor Base:

1. Sauté the Aromatics: Add the chopped onions to the pot and cook over medium heat, stirring occasionally, until they are softened and translucent, about 8-10 minutes. If the onions start to stick to the bottom of the pot, add a tablespoon or two of water or broth to deglaze the pan.
2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste and cook for another 1-2 minutes, until fragrant. The tomato paste will caramelize slightly, adding depth of flavor to the sauce.
3. Deglaze the Pot: Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will enhance the sauce. Let the wine simmer for a few minutes, allowing the alcohol to evaporate.

Braising the Lamb:

1. Combine Ingredients: Return the seared lamb shoulder to the pot. Add the crushed tomatoes, oregano, rosemary, red pepper flakes (if using), chicken broth, and lemon zest. Bring the mixture to a simmer.
2. Braise in the Oven (Recommended): Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until the lamb is incredibly tender and easily falls apart with a fork. Check the lamb periodically during cooking and add more broth if needed to keep it submerged in liquid. Alternatively, you can braise the lamb on the stovetop over low heat, but be sure to check it more frequently and stir occasionally to prevent sticking.
3. Add Olives and Lemon Juice: During the last 30 minutes of cooking, stir in the Kalamata olives and lemon juice. The olives will add a salty, briny flavor, and the lemon juice will brighten the sauce.

Shredding and Serving:

1. Shred the Lamb: Once the lamb is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the lamb into bite-sized pieces. Discard any excess fat or bones.
2. Reduce the Sauce (if needed): If the sauce is too thin, return the pot to the stovetop and simmer over medium heat, uncovered, until it has thickened to your desired consistency. This may take 10-15 minutes.
3. Combine and Serve: Return the shredded lamb to the pot and stir to combine with the sauce. Taste and adjust seasoning as needed. Garnish with fresh parsley.
4. Serving Suggestions: Serve the braised lamb shoulder hot, spooned over crusty bread, mashed potatoes, polenta, or rice. It’s also delicious served with a side of roasted vegetables or a simple green salad. The rich, flavorful sauce is perfect for soaking up with bread.

Tips for Success:

• Choose the Right Cut of Lamb: Lamb shoulder is an ideal cut for braising because it has a good amount of fat and connective tissue, which breaks down during the long cooking process, resulting in a tender and flavorful dish. You can use either bone-in or boneless lamb shoulder.
• Don’t Skip the Searing: Searing the lamb before braising is essential for developing a deep, rich flavor. The Maillard reaction, which occurs when the meat is seared, creates complex flavor compounds that enhance the overall taste of the dish.
• Use a Tight-Fitting Lid: A tight-fitting lid is crucial for braising because it helps to trap moisture and create a humid environment, which is essential for tenderizing the meat. If your Dutch oven lid doesn’t fit tightly, you can cover the pot with a sheet of aluminum foil before placing the lid on top.
• Be Patient: Braising takes time, so don’t rush the process. The longer the lamb braises, the more tender and flavorful it will become.
• Adjust the Seasoning: Taste the sauce throughout the cooking process and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to achieve your desired flavor.
• Make Ahead: Braised lamb shoulder is a great dish to make ahead of time. In fact, it often tastes even better the next day after the flavors have had a chance to meld together. Simply store the cooked lamb in the refrigerator and reheat it before serving.
• Wine Pairing: A dry red wine, such as Cabernet Sauvignon or Merlot, pairs well with braised lamb shoulder. The wine’s tannins will help to cut through the richness of the lamb, and its fruity flavors will complement the savory sauce.

Variations:

• Add Vegetables: You can add other vegetables to the braise, such as carrots, celery, or potatoes. Add them along with the onions at the beginning of the cooking process.
• Use Different Herbs: Feel free to experiment with different herbs, such as thyme, bay leaf, or sage.
• Add Spices: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
• Use Different Liquids: You can substitute the chicken broth with lamb broth, beef broth, or even water.
• Add Anchovies: For a deeper, more complex flavor, add a couple of anchovy fillets to the pot along with the garlic and tomato paste. The anchovies will dissolve into the sauce and add a subtle umami flavor.

Conclusion:

This slow-roasted lamb shoulder with onions and olives isn’t just a meal; it’s an experience. The fall-off-the-bone tenderness of the lamb, infused with the sweet caramelization of the onions and the briny pop of the olives, creates a symphony of flavors that will have everyone at your table begging for seconds. I truly believe this is a must-try recipe for anyone who appreciates deeply satisfying, comforting food.

But don’t just take my word for it! The beauty of this recipe lies in its simplicity and adaptability. While I’ve shared my go-to method, there’s plenty of room to make it your own.

Serving Suggestions and Variations:

Think of this lamb shoulder as a blank canvas for culinary creativity. Here are a few ideas to get you started:

* Classic Comfort: Serve it alongside creamy mashed potatoes or polenta to soak up all those delicious pan juices. A simple green salad with a lemon vinaigrette provides a refreshing counterpoint to the richness of the lamb.
* Mediterranean Feast: Embrace the Mediterranean flavors by serving the lamb with couscous or quinoa, sprinkled with fresh herbs like parsley and mint. A dollop of Greek yogurt or tzatziki adds a cooling element.
* Rustic Bread: Don’t forget the crusty bread! You’ll want something sturdy to mop up every last drop of the flavorful sauce. Sourdough or ciabatta would be perfect.
* Vegetable Medley: Roast some root vegetables like carrots, parsnips, and sweet potatoes alongside the lamb for a complete and satisfying meal.
* Spice it Up: For a spicier kick, add a pinch of red pepper flakes to the marinade or a drizzle of harissa paste before serving.
* Herb Infusion: Experiment with different herbs like rosemary, thyme, or oregano to create your own unique flavor profile.
* Wine Pairing: A robust red wine, such as a Cabernet Sauvignon or a Syrah, will complement the richness of the lamb beautifully.

Beyond these suggestions, consider using the leftover lamb in sandwiches, salads, or even as a filling for savory pies. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The key to success is patience – allowing the lamb to slowly roast until it reaches that melt-in-your-mouth perfection. The aroma that will fill your kitchen as it cooks is simply divine, a promise of the deliciousness to come.

So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure. I encourage you to try this lamb shoulder recipe and experience the joy of creating a truly memorable meal.

And most importantly, please share your experience! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. Leave a comment below, tag me in your photos on social media, or send me an email. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy cooking!

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