Agrodolce Lamb Shoulder
This classic Italian dish features slow-cooked lamb shoulder in a rich, tangy sweet-and-sour sauce, traditionally served with vegetables. The agrodolce sauce reduces to a glossy finish that beautifully complements the depth and richness of the lamb. The meat is first seared to lock in flavor, then gently braised at a low temperature until tender and nearly falling from the bone. Serves 8–10
Ingredients
- 5–7 lb bone-in lamb shoulder
- 1 large bulb garlic, cut in half horizontally
- 4 fresh rosemary sprigs, about 5 inches long
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 large yellow onions, sliced into thin wedges
- ¼ cup granulated sugar
- 1 cup agrodolce vinegar*
- 1 cup red wine
- ½ cinnamon stick
- ¼ cup chopped parsley, for garnish
Directions
1. About 30 minutes before cooking, remove the lamb from the refrigerator and allow it to come to room temperature. Butterfly the lamb shoulder by cutting beneath the shoulder blade and above the rib bones, leaving one edge connected so it opens like a book.
2. Season the inside generously with salt and pepper. Sprinkle with rosemary. Smash the top half of the garlic, remove the skins, and spread the cloves over the cut side of the lamb. Close the lamb and season the exterior well with salt and pepper.
3. Preheat the oven to 350°F.
3. Preheat the oven to 350°F.
4. Heat olive oil in a large, heavy pot or Dutch oven. Sear the lamb, fat side down and bones up, until deeply golden. Remove the lamb to a sheet pan. Add the onions to the pot and cook until wilted and beginning to brown. Add the sugar and cook until caramelized. Deglaze with the vinegar and red wine, bring to a boil, and reduce slightly.
5. Nestle the remaining half bulb of garlic into the onions. Add the cinnamon stick and sprinkle the leaves from one rosemary sprig over the mixture. Place the lamb on top.
6. Drizzle a little olive oil over the lamb and sprinkle with the leaves from another rosemary sprig. Cover the pot tightly with a lid or foil.
7. Transfer to the oven and cook for 1½ hours. Turn the lamb over and cook for another 1½ hours, until the meat is tender and nearly falling off the bone. If the pan looks dry at the halfway point, add 1–1½ cups of water. The bottom of the pan should never dry out. Remove the lid or foil for the final 30 minutes of cooking.
8. Remove the pot from the oven and let rest for 15 minutes. Using tongs and a large spoon, transfer the lamb to a serving platter. Cover loosely with foil and rest while preparing the sauce.
9. Strain the braising liquid into a saucepan using a fine strainer. Skim off excess fat. Reduce gently until slightly thickened and well balanced. Season to taste with salt and pepper.
10. Sprinkle the lamb with parsley and serve. Accompany with crisp roasted potatoes, thick cut noodles or rice and vegetables.
*Agredolç vinegar may be purchased from The Vineyard Kitchen Larder.
In a pinch? Substitute red or white wine vinegar and increase the sugar to ½ cup.