Dinner

Braised Lamb Shoulder with Spiced Root Vegetables, Sour Cherry Gastrique & Horseradish Cream

Name: Braised Lamb Shoulder with Spiced Root Vegetables, Sour Cherry Gastrique & Horseradish Cream
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 2 servings
Ingredients: 600 g lamb shoulder, cut into 2 large steaks or chunks; fleur de sel and cracked pepper; 2 tablespoons neutral oil; 1 large onion, quartered; 2 carrots, chunked; 4 juniper berries, crushed; 2 bay leaves; 4 fresh thyme sprigs; 1 cup dry red wine; 1.5 cups beef broth; 200 g parsnips, cut into batons; 150 g celeriac, cubed; 100 g beets, cubed; 3 tablespoons sour cherry preserve or jam; 2 tablespoons red wine vinegar; 1 tablespoon unsalted butter; 3 tablespoons sour cream; 1 tablespoon fresh horseradish, grated (or prepared horseradish); 1 teaspoon fresh dill

Succulent braised lamb shoulder in a wine and beef broth infused with juniper, bay, and thyme, surrounded by caramelized root vegetables (parsnips, celeriac, beets). Finished with a tart-sweet sour cherry gastrique and a cooling dollop of fresh horseradish cream. A refined, deeply satisfying German-inspired braise.

778calper serving 45gprotein 52gcarbs 34gfat 20min prep 120min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this