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Le Chaudron recipe
Épaule d'agneau confite sept heures
Seven-hour slow-roasted lamb shoulder
⏱ 450 minServes 6Medium560 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1lamb shoulder, 2 kg (4.4 lb)
6 clovesunpeeled garlic
4 sprigsthyme
500 ml (2 cups)vegetable stock
3onions, sliced
200 ml (¾ cup)dry white wine
- 1 lamb shoulder, 2 kg (4.4 lb)
- 6 cloves unpeeled garlic
- 4 sprigs thyme
- 500 ml (2 cups) vegetable stock
- 3 onions, sliced
- 200 ml (¾ cup) dry white wine
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the lamb shoulder in the Dutch oven for 10 minutes, turning it so it colors evenly on all sides.
- Arrange the onions, unpeeled garlic and thyme around the meat, then deglaze with the white wine, scraping up the caramelized bits.
- Add the vegetable stock, then cover the pot tightly to keep in all the moisture during the long cooking.
- Cook in the oven at 130 °C (275 °F) for 7 hours, basting regularly so the meat stays meltingly tender and juicy.
- At the end, check that the meat falls off the bone, then keep it warm under foil.
- Reduce the cooking juices for 10 minutes, spoon them over the lamb and serve with tender vegetables.
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