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Slow-Braised Lamb Shoulder with Olive-Mustard Jus, Charred Asparagus and Wilted Spinach

2 plates · 4.9 g net carbs

4.9g Net carbs 136.5g Fat 86.1g Protein 1619 kcal

4.9g Net carbs · 136.5g Fat · 86.1g Protein · 1619 kcal

Slow-Braised Lamb Shoulder with Olive-Mustard Jus, Charred Asparagus and Wilted Spinach

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 25 min  ·  cook 2 hr 20 min  ·  total 2 hr 45 min  ·  difficulty hard

Slow-braised lamb shoulder is seared and braised with prepared mustard and black olives until tender. A pan sauce is reduced with chicken stock and finished with heavy cream and butter, then brightened with parmesan cheese. Asparagus is charred in a hot skillet and spinach is quickly wilted and tossed with parmesan for a contrasting fresh green side. The braise yields a glossy olive-mustard jus that coats the meat and pools with tender vegetables on the plate.

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Ingredients

  • lamb shoulderLamb, Shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw
    900 g
  • olive oil
    30 ml
  • garlicGarlic, Raw
    4 g
  • prepared mustardMustard, Prepared, yellow
    40 g
  • black olivesOlives, Black
    25 g
  • chicken stockSoup, Stock, chicken, home-prepared
    30 ml
  • heavy creamCream, Heavy
    30 ml
  • rosemary
    3 g
  • bay leavesSpices, Bay leaf
    2 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    2 g
  • butterButter, Salted
    40 g
  • asparagusAsparagus, Raw
    60 g
  • spinachSpinach, Raw
    100 g
  • parmesan cheeseCheese, Parmesan, hard
    35 g

Equipment

  • 12-inch skillet
  • ovenproof Dutch oven
  • tongs

Method

  1. Preheat the oven to 150°C (302°F).
  2. Heat a large ovenproof Dutch oven over medium-high heat and add the olive oil. Season the lamb shoulder with salt and black pepper and sear on all sides until deeply browned, turning with tongs to develop an even crust; remove the lamb and set aside in the pot.
  3. Reduce heat slightly, add the garlic and rosemary to the fond and sauté until fragrant, then stir in the prepared mustard and black olives to loosen the browned bits.
  4. Return the lamb to the pot, add the chicken stock and bay leaves, bring to a bare simmer on the stovetop, then cover and transfer to the oven to braise for 120 minutes.
  5. Remove the pot from the oven and transfer the lamb to a plate to rest while you finish the sauce. Place the pot on the stovetop over medium heat and simmer the braising liquid until reduced and concentrated.
  6. Stir in the heavy cream and simmer until the sauce thickens slightly, then whisk in the butter and parmesan cheese off the heat to finish a glossy jus; adjust seasoning with salt and black pepper.
  7. While the sauce reduces, heat a 12-inch skillet over high heat and add a splash of olive oil. Arrange the asparagus in a single layer and char until blistered and tender-crisp, turning once; keep warm.
  8. In the same skillet over medium heat, add a bit more butter if needed and quickly wilt the spinach until just softened, then toss with some grated parmesan and season with salt and black pepper.
  9. Slice the lamb shoulder across the grain, arrange slices on plates with charred asparagus and wilted spinach, and spoon the olive-mustard jus over the meat to serve.
Preheat the oven to 150°C (302°F).

Tips

Pro tip

  • Rest the braised lamb briefly before slicing to let the jus settle and make cleaner slices.
  • Sear the lamb in batches to avoid steaming and to build deep fond for the sauce.
  • Trim asparagus stems cleanly for even charring and quick, consistent cooking.

Frequently asked questions

What can I use instead of lamb shoulder?
Use pork shoulder or beef brisket as a substitute. Both provide the same long-braise texture, but pork will render a sweeter fat and beef will give a deeper, beefy jus; adjust braise time until fork-tender if the cut differs.
Can I omit the heavy cream in the sauce?
Yes; omit the heavy cream and finish the sauce with extra butter and parmesan instead. The sauce will be less creamy but still glossy and rich because of the emulsified butter and cheese.
Why is my sauce thin after reducing?
If the sauce stays thin, increase the simmer and reduce it uncovered until it coats the back of a spoon. Swirl in cold butter at the end to help emulsify and slightly thicken the jus.
My asparagus came out limp instead of charred; what went wrong?
Asparagus will steam if the pan is overcrowded or not hot enough; use a hot skillet and cook in a single layer, turning only once so surfaces char quickly without losing crispness.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per plate

Primary macros

4.9g Net carbs 2% 60% 38%
Net carbs Fat Protein
4.9 gNet carbs
86.1 gProtein
136.5 gFat
3.3 gFiber
1619Calories

Electrolytes

Na2162 mgSodium
K1542 mgPotassium
Mg170 mgMagnesium

Minerals

Calcium
372 mg
Iron
10.32 mg
Magnesium
170 mg
Phosphorus
918 mg
Potassium
1542 mg
Zinc
16.62 mg
Copper
0.634 mg
Selenium
—

Vitamins

Vitamin A
384 µg
Vitamin C
16.2 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.641 mg
Riboflavin (B2)
1.258 mg
Niacin (B3)
28.46 mg
Pantothenic acid (B5)
—
Vitamin B6
0.807 mg
Folate
167 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

652.8 g per plate

7 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.