Éclat d'Agneau Provençal: Slow-Braised Lamb Shoulder with Saffron Polenta and Olive-Rosemary Gremolata
Transport your palate to the sun-drenched hills of Provence with this exquisite slow-braised lamb shoulder. The lamb, meticulously seared to a golden hue, then gently simmers for hours in an aromatic symphony of white wine, garden vegetables, and fragrant herbs, yielding impossibly tender meat that melts in the mouth. This rich, savory foundation is beautifully complemented by a vibrant, creamy saffron-infused polenta, its golden threads lending an intoxicating aroma and delicate sweetness. A zesty gremolata, bright with chopped olives, fresh rosemary, and lemon zest, provides a refreshing counterpoint, cutting through the richness with a burst of Mediterranean sunshine. Each spoonful is a harmonious blend of earthy, savory, bright, and utterly comforting flavors, a true testament to refined Provençal cooking.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless lamb shoulder1 kg (about 2.2 lbs)
- Olive oil3 tablespoons
- Yellow onion1 large, finely diced
- Carrots2 medium, finely diced
- Celery stalks2 , finely diced
- Garlic cloves4 , minced
- Dry white wine (e.g., Sauvignon Blanc)250 ml (1 cup)
- Chicken or lamb stock750 ml (3 cups)
- Fresh thyme sprigs4
- Fresh rosemary sprigs2
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Fine-grain polenta180 g (1 cup)
- Water or vegetable stock (for polenta)720 ml (3 cups)
- Milk (for polenta)240 ml (1 cup)
- Saffron threadspinch (about 0.1 g)
- Parmesan cheese, grated (for polenta)50 g (1/2 cup)
- Butter (for polenta)30 g (2 tablespoons)
- Kalamata olives, pitted60 g (1/2 cup), finely chopped
- Fresh rosemary leaves1 tablespoon, finely chopped
- Lemon zest1 tablespoon
- Extra virgin olive oil (for gremolata)2 tablespoons
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Pat the lamb shoulder dry and season generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb on all sides until deeply browned, about 8-10 minutes total. Remove the lamb from the pot and set aside.
- 2Step 2
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
- 3Step 3
Add the minced garlic and cook for another 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and reduce by half, about 5 minutes.
- 4Step 4
Return the seared lamb to the pot. Add the chicken or lamb stock, fresh thyme, rosemary, and bay leaf. Bring the liquid to a gentle simmer, then cover the pot and transfer it to a preheated oven at 160°C (325°F).
- 5Step 5
Braise the lamb for 2.5 to 3 hours, or until it is fork-tender. Halfway through cooking, flip the lamb to ensure even cooking. Once cooked, carefully remove the lamb from the pot and let it rest on a cutting board, tented with foil. Discard the herb sprigs and bay leaf from the braising liquid.
- 6Step 6
While the lamb rests, prepare the saffron polenta. In a medium saucepan, bring the water (or stock) and milk to a simmer. Add a pinch of saffron threads and season with salt. Slowly whisk in the fine-grain polenta in a steady stream to prevent lumps. Continue whisking for 1-2 minutes until it thickens.
- 7Step 7
Reduce the heat to low, cover, and cook for 15-20 minutes, stirring every few minutes, until the polenta is creamy and tender. Stir in the grated Parmesan cheese and butter until fully incorporated and smooth. Taste and adjust seasoning.
- 8Step 8
For the olive-rosemary gremolata, combine the finely chopped Kalamata olives, chopped fresh rosemary leaves, and lemon zest in a small bowl. Drizzle with extra virgin olive oil and stir to combine.
- 9Step 9
To serve, slice or shred the tender lamb shoulder. Spoon a generous portion of saffron polenta onto each plate. Top with the braised lamb and spoon some of the rich braising liquid over the lamb. Finish with a sprinkle of the vibrant olive-rosemary gremolata. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.