{"id":3997,"date":"2026-01-13T11:28:49","date_gmt":"2026-01-13T19:28:49","guid":{"rendered":"https:\/\/carnationfarms.org\/?post_type=recipe&#038;p=3997"},"modified":"2026-01-14T23:41:41","modified_gmt":"2026-01-15T07:41:41","slug":"how-to-braise-lamb-shoulder-roast","status":"publish","type":"recipe","link":"https:\/\/carnationfarms.org\/recipe\/how-to-braise-lamb-shoulder-roast\/","title":{"rendered":"How to Braise"},"content":{"rendered":"<p><strong>Braised Lamb Shoulder Roast<\/strong><br \/>\nMakes 1 quart of pulled lamb meat<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 Tbsp olive oil<\/li>\n<li>1 ~2 lb lamb shoulder roast<\/li>\n<li>2 Tbsp Carnation Farms Fennel Pollen Salt Mix<\/li>\n<li>1 yellow onion, quartered<\/li>\n<li>1 carrot, cut into large chunks<\/li>\n<li>2 stalks celery<\/li>\n<li>4 cloves garlic, smashed<\/li>\n<li>1 quart stock of your choice<\/li>\n<li>1 cup white wine<\/li>\n<li>\u00bc cup fish sauce<\/li>\n<li>2 bay leaves<\/li>\n<li>1 large sprig rosemary<\/li>\n<li>Salt &amp; Pepper to taste<\/li>\n<\/ul>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3998\" src=\"https:\/\/carnationfarms.org\/wp-content\/uploads\/2026\/01\/Braised-Lamb-1024x683.webp\" alt=\"Braised Lamb\" width=\"1024\" height=\"683\" srcset=\"https:\/\/carnationfarms.org\/wp-content\/uploads\/2026\/01\/Braised-Lamb-1024x683.webp 1024w, https:\/\/carnationfarms.org\/wp-content\/uploads\/2026\/01\/Braised-Lamb-300x200.webp 300w, https:\/\/carnationfarms.org\/wp-content\/uploads\/2026\/01\/Braised-Lamb-768x512.webp 768w, https:\/\/carnationfarms.org\/wp-content\/uploads\/2026\/01\/Braised-Lamb-1536x1024.webp 1536w, https:\/\/carnationfarms.org\/wp-content\/uploads\/2026\/01\/Braised-Lamb.webp 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/>\n<h2>Instructions<\/h2>\n<p>Preheat your oven to 325\u00b0F. In a large, oven-safe pan or dutch oven, heat 2 Tbsp olive oil over medium heat. While the pan is heating up, generously season your meat with salt, pepper, &amp; 2 Tbsp Fennel Pollen Salt Mix. When the oil starts to shimmer add the roast and sear for about 5 minutes on each side, or until it\u2019s a deep brown and has a nice crust. Remove from the pan and set aside briefly.<\/p>\n<p>To the pan, add your onion, carrot, celery, &amp; garlic. Season with salt and saute\u00e9 until aromatic and translucent. Add the roast back to the pot, along with the quart of stock, 1 cup of white wine, \u00bc cup of fish sauce, 2 bay leaves, 1 sprig of rosemary. Add enough salt and pepper to lightly season the cooking liquid. Cover with a snug-fitting lid or tin foil and place in the oven. Let cook for 3 hours or until falling off the bone. If it\u2019s not tender at 3 hours, let cook for another 30 minutes and check for tenderness, repeating until the meat is tender to your liking.<\/p>\n<p>Let the meat rest until it\u2019s cool enough to handle. Shred the roast and set aside for whatever recipe you fancy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Braising is an excellent skill to learn to take advantage of more affordable cuts of meat. Once the meat is braised and off the bone it can be used for sandwiches, pastas, stews, tacos\u2026 you name it! Here we braised a lamb shoulder roast, but this skill can be applied to shanks, short ribs, chuck roast, and necks and tails as well.<\/p>\n","protected":false},"author":5,"featured_media":3998,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"recipe_category":[86,91],"recipe-tag":[115,116],"class_list":["post-3997","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-comfort-food","recipe_category-main-dishes","recipe-tag-braised","recipe-tag-slow-cooked"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/recipe\/3997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/users\/5"}],"version-history":[{"count":1,"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/recipe\/3997\/revisions"}],"predecessor-version":[{"id":3999,"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/recipe\/3997\/revisions\/3999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/media\/3998"}],"wp:attachment":[{"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/media?parent=3997"}],"wp:term":[{"taxonomy":"recipe_category","embeddable":true,"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/recipe_category?post=3997"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/carnationfarms.org\/wp-json\/wp\/v2\/recipe-tag?post=3997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}