Braised Lamb with Marinated Mushroom & Bean Relish

By Chef Ella Murphy

August 2, 2024

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

FOR THE LAMB-

Boneless Lamb Shoulder4 pounds

Flamingo Estate Extra Virgin Olive Oil1/4 cup

White Wine2 cups, dry

Garlic1 head, cut in half crosswise

Onion1, cut in quarters

Carrots2, cut in half crosswise

Thyme3 sprigs fresh

Bay Leaves1

FOR THE MUSHROOM & BEAN RELISH-

Mixed Mushrooms4 oz, broken into chunks

Shallot1/2 of one, thinly sliced

Thyme1 sprig

Flamingo Estate Extra Virgin Olive Oil1/4 cup, divided

Apple-Cider Vinegar1/3 cup

Gigante Beans1/4 cup, substitute any other creamy white bean

Kosher Salt2 tsp

FOR ASSEMBLY-

Fresh Herbs1 cup (basil, parsley, dill, mint, chives)

Flamingo Estate Extra Virgin Olive Oilto garnish

Steps

FOR THE LAMB:
Preheat oven to 400*.
Place a dutch oven, large enough to fit the lamb shoulder with at least an inch all the way around the pot, over medium-high heat.
Pat the lamb dry and season liberally with kosher salt. Add to the pot and cook 5-6 minutes per side, until a deep brown crust has formed. This step is crucial as the more caramelized the lamb is before braising, the more delicious it will be after braising.
Remove lamb from the pot and set aside. Add the onion, garlic and carrots to the pot. Cook for 3-4 minutes per side until deep golden brown. Remove the vegetables and add the lamb back to the pot. Add the vegetables back in and nestle them around the lamb. Add the wine and 1 cup of water. Cover and place into the oven for 3 hours.
FOR THE MUSHROOM AND BEAN RELISH:
Add 2 tablespoons olive oil and mushrooms. Cook, stirring frequently, until the mushrooms have begun to brown. Add the shallot, thyme and salt. Cook for another 2 minutes. Add the beans and cook until just warmed through, about 3 minutes. Remove the pan from the stove and stand to the side as you pour in the vinegar. Add the remaining olive oil and stir to combine. Transfer to a bowl and set aside at room temperature for at least 1 hour.
FOR ASSEMBLY:
Remove lamb from the dutch oven and cut into 1/2 inch thick slices. Strain the braising liquid and pour ½ cup over the cut lamb. Drizzle liberally with olive oil. Scatter the mushroom and bean relish over the lamb and top with mixed herbs.