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Cabernet-Braised Lamb Shoulder with Rosemary and Bay Leaves: Main Image

Quick Facts

Nutrition Facts

Calories 504
  Calories from Fat 316 (63%)
(54%)Total Fat 35g
(70%)Saturated Fat 14g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
(38%)Cholesterol 113mg
(6%)Sodium 136mg
(18%)Potassium 629mg
Total Carbohydrate 8g
(6%)Dietary Fiber 2g
Sugars 3g
Sugar Alcohols 0g
(60%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Cabernet-Braised Lamb Shoulder with Rosemary and Bay Leaves


  • 2 Tbs fennel seed, ground

  • 4 Tbs olive oil

  • Salt and pepper to taste

  • 5 lbs lamb boneless shoulder roast, tied

  • 2 apples, roughly chopped

  • 6 cloves garlic, smashed

  • 6 shallots

  • 2 carrots, roughly chopped

  • 2 stalks celery, roughly chopped

  • 1 bottle cabernet sauvignon wine

  • 4 cups chicken stock or canned, low-sodium chicken broth

  • 6 fresh bay leaves

  • 8 rosemary sprigs, tied with string

Slowly cooked lamb that is so tender—you'll fall in love.


  • In a small bowl, mix fennel seed with 2 Tbs oil and a big pinch of salt and pepper.
  • Rub mixture all over the lamb.
  • In a large heavy casserole dish or Dutch oven, heat remaining oil; add lamb.
  • Brown it well over moderately high heat, about 20 minutes.
  • Transfer lamb to a large plate.
  • Wipe out the casserole dish.
  • Add 1 Tbs oil back into casserole dish; brown apples, garlic, shallots, carrots, and celery.
  • Return lamb to casserole dish; add wine, stock, bay leaves, and rosemary.
  • Bring to a boil.
  • Cover with a tight-fitting lid; transfer to oven.
  • Braise at 350ºF for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
  • Transfer the lamb to a large platter; cover with foil.
  • Discard vegetables, rosemary, and bay leaves.
  • Simmer braising liquid until reduced to 1 1/2 cups, about 50 minutes.
  • Remove string from roast.
  • Slice the lamb; transfer to plates or a platter and spoon sauce on top.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.