Entrees

Slow Braised Lamb Shoulder

Tender lamb shoulder braised low and slow.

~4 hrs 6–8 People

Mykonian slow-braised lamb shoulder with herbs and white wine. The Sunday dish of the islands — long, slow, and deeply rewarding.

Cooking Mode

Step-by-step cooking

Opens a fullscreen cooking view and keeps your screen awake while you cook.

ingredients

•

🥩 MEAT

•

3 lb bone-in lamb shoulder, whole

🍷 PANTRY

•

1 cup dry white wine

•

½ cup chicken or lamb stock

•

Olive oil

🧅 PRODUCE

•

1 large onion, quartered

•

6 garlic cloves, smashed

•

2 lemons — juice and zest

•

Fresh rosemary, thyme, and oregano

•

🌿 SEASONING

•

2 tsp dried oregano

•

1 tsp ground cumin

•

1 tsp ground coriander

•

Salt

•

Black pepper

Mykonos

Slow Braised Lamb Shoulder

Tender lamb shoulder braised low and slow.

⏱ ~4 hrs·👥 6–8 People

Mykonian slow-braised lamb shoulder with herbs and white wine. The Sunday dish of the islands — long, slow, and deeply rewarding.

Ingredients

🥩 MEAT

— 3 lb bone-in lamb shoulder, whole

— 🍷 PANTRY

— 1 cup dry white wine

— ½ cup chicken or lamb stock

— Olive oil

🧅 PRODUCE

— 1 large onion, quartered

— 6 garlic cloves, smashed

— 2 lemons — juice and zest

— Fresh rosemary, thyme, and oregano

🌿 SEASONING

— 2 tsp dried oregano

— 1 tsp ground cumin

— 1 tsp ground coriander

— Salt

— Black pepper

Prep

🍳 EQUIPMENT / PANS NEEDED

— Large roasting pan with lid or tight foil cover.

🔪 PREP FIRST

— Score lamb all over with a knife.

— Push garlic cloves into the cuts.

— Rub all over with olive oil, oregano, cumin, coriander, salt, and pepper.

— Refrigerate overnight if possible.

🔥 OVEN

— Preheat oven to 325°F.

Method

STEP 1 — SEAR

— Sear lamb in a hot pan on all sides until browned.

— Transfer to roasting pan.

STEP 2 — BUILD THE PAN

— Scatter around the lamb:

— Quartered onion

— Fresh herb sprigs

— Pour over:

— White wine

— Stock

— Lemon juice

— Lemon zest

STEP 3 — BRAISE COVERED

— Cover tightly.

— Roast at 325°F for 3 hours.

STEP 4 — FINISH UNCOVERED

— Remove cover.

— Increase heat to 400°F.

— Roast 30–40 minutes more.

— You're looking for:

— Lamb deeply golden

— Meat falling from the bone

— Pan juices reduced and rich

STEP 5 — REST

— Rest 20 minutes before pulling.

— Pull meat into large chunks.

— Spoon pan juices over everything.

Chef's Note: Score the lamb and push in the garlic the day before. Eight hours of marinating makes a noticeable difference in depth of flavor.

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Entrees

Slow Braised Lamb Shoulder

Tender lamb shoulder braised low and slow.

~4 hrs 6–8 People

Mykonian slow-braised lamb shoulder with herbs and white wine. The Sunday dish of the islands — long, slow, and deeply rewarding.

Cooking Mode

Step-by-step cooking

Opens a fullscreen cooking view and keeps your screen awake while you cook.

ingredients

•

🥩 MEAT

•

3 lb bone-in lamb shoulder, whole

🍷 PANTRY

•

1 cup dry white wine

•

½ cup chicken or lamb stock

•

Olive oil

🧅 PRODUCE

•

1 large onion, quartered

•

6 garlic cloves, smashed

•

2 lemons — juice and zest

•

Fresh rosemary, thyme, and oregano

•

🌿 SEASONING

•

2 tsp dried oregano

•

1 tsp ground cumin

•

1 tsp ground coriander

•

Salt

•

Black pepper

Mykonos

Slow Braised Lamb Shoulder

Tender lamb shoulder braised low and slow.

⏱ ~4 hrs·👥 6–8 People

Mykonian slow-braised lamb shoulder with herbs and white wine. The Sunday dish of the islands — long, slow, and deeply rewarding.

Ingredients

🥩 MEAT

— 3 lb bone-in lamb shoulder, whole

— 🍷 PANTRY

— 1 cup dry white wine

— ½ cup chicken or lamb stock

— Olive oil

🧅 PRODUCE

— 1 large onion, quartered

— 6 garlic cloves, smashed

— 2 lemons — juice and zest

— Fresh rosemary, thyme, and oregano

🌿 SEASONING

— 2 tsp dried oregano

— 1 tsp ground cumin

— 1 tsp ground coriander

— Salt

— Black pepper

Prep

🍳 EQUIPMENT / PANS NEEDED

— Large roasting pan with lid or tight foil cover.

🔪 PREP FIRST

— Score lamb all over with a knife.

— Push garlic cloves into the cuts.

— Rub all over with olive oil, oregano, cumin, coriander, salt, and pepper.

— Refrigerate overnight if possible.

🔥 OVEN

— Preheat oven to 325°F.

Method

STEP 1 — SEAR

— Sear lamb in a hot pan on all sides until browned.

— Transfer to roasting pan.

STEP 2 — BUILD THE PAN

— Scatter around the lamb:

— Quartered onion

— Fresh herb sprigs

— Pour over:

— White wine

— Stock

— Lemon juice

— Lemon zest

STEP 3 — BRAISE COVERED

— Cover tightly.

— Roast at 325°F for 3 hours.

STEP 4 — FINISH UNCOVERED

— Remove cover.

— Increase heat to 400°F.

— Roast 30–40 minutes more.

— You're looking for:

— Lamb deeply golden

— Meat falling from the bone

— Pan juices reduced and rich

STEP 5 — REST

— Rest 20 minutes before pulling.

— Pull meat into large chunks.

— Spoon pan juices over everything.

Chef's Note: Score the lamb and push in the garlic the day before. Eight hours of marinating makes a noticeable difference in depth of flavor.