Braised Lamb Molasses Glaze (Printable version)

Slow-cooked lamb shoulder glazed with molasses, enhanced by aromatic herbs and a rich, caramelized finish.

# Ingredient list:

→ Lamb

01 - 1 bone-in lamb shoulder (about 4 lb), trimmed
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Aromatics & Vegetables

04 - 2 tbsp olive oil
05 - 1 large onion, roughly chopped
06 - 2 medium carrots, peeled and cut into chunks
07 - 2 celery stalks, chopped
08 - 4 garlic cloves, smashed
09 - 2 sprigs fresh rosemary
10 - 4 sprigs fresh thyme
11 - 2 bay leaves

→ Braising Liquid

12 - 1 cup dry red wine
13 - 2 cups low-sodium beef or lamb stock
14 - 2 tbsp tomato paste

→ Molasses Glaze

15 - 1/3 cup unsulphured molasses
16 - 2 tbsp Dijon mustard
17 - 1 tbsp apple cider vinegar
18 - 1 tbsp brown sugar

# Directions:

01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb on all sides, about 3–4 minutes per side. Transfer lamb to a plate.
04 - Add onion, carrots, celery, and garlic to the pot. Sauté for 5 minutes, scraping up browned bits.
05 - Stir in rosemary, thyme, and bay leaves. Add tomato paste and cook for 1 minute.
06 - Pour in red wine; simmer for 2–3 minutes. Add stock and bring to a simmer.
07 - Return lamb to the pot, nestling it among the vegetables. Cover tightly with a lid. Transfer to the oven and braise for 2 hours, basting occasionally.
08 - Whisk together molasses, Dijon mustard, apple cider vinegar, and brown sugar to make the glaze.
09 - After 2 hours, uncover the lamb and increase oven temperature to 400°F. Brush lamb with glaze. Roast uncovered for 30–40 minutes, basting twice more with glaze, until lamb is deeply caramelized and tender.
10 - Remove lamb from pot and let rest for 10 minutes before slicing. Strain and reduce pan juices if desired to serve alongside.

# Expert Tips:

01 -
  • The molasses glaze creates this incredible sticky finish that youll want to eat straight off the spoon
  • Its mostly hands-off cooking time, leaving you free to actually hang out with your people
  • The leftovers somehow taste even better the next day, if you somehow manage to have any
02 -
  • Dont skip the searing step, those browned bits are where all the deep flavor lives
  • The glaze can go from perfect to burnt quickly, so keep an eye on it during those last 30 minutes
  • Letting the meat rest is non-negotiable unless you want all those juices running all over your cutting board instead of staying in the meat
03 -
  • If the glaze gets too thick, whisk in a teaspoon of warm water to loosen it back up
  • Pomegranate seeds or fresh parsley add this gorgeous pop of color and freshness right before serving

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