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Braised Lamb Shoulder with Brown Stock and Roasted Potatoes
A tender lamb shoulder slowly cooked in an aromatic broth, served with crispy roasted potatoes and a reduced brown stock sauce. Ideal for a cozy autumn or winter meal.
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Critical Success Points
- • Sauté the vegetables without burning them to develop the brown fond.
- • Braise the lamb for at least 1 h 45 on medium‑low heat to achieve optimal tenderness.
- • Properly reduce the broth to obtain a velvety sauce.
- • Bake at 200 °C just long enough to brown without drying out.
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Boiling broth can cause burns; use kitchen gloves.
- • The oven reaches 200 °C: use oven mitts and do not leave children unattended.
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