Arni Lemonato
Tender braised lamb shoulder infused with lemon, garlic, and oregano in a rich, tangy sauce. A classic Greek dish that's elegant yet comforting, perfect for special occasions.
- Total time
- 150 min
- Servings
- 4
- Calories
- 580
- Protein
- 62g
Ingredients
- 2.5 kg lamb shoulder, cut into 2-inch chunks
- 4 tbsp olive oil
- 1 large yellow onion, quartered
- 6 cloves garlic cloves, crushed
- ¾ cup fresh lemon juice
- 2 cups beef or lamb stock
- 1 cup dry white wine
- 2 tsp dried oregano
- 2 leaves bay leaves
- 1.5 tsp sea salt
- ¾ tsp black pepper
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Instructions
- 1
Pat lamb dry with paper towels and season generously with salt and pepper.
- 2
Juice the lemons and measure out 0.75 cup of fresh lemon juice.
- 3
Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- 4
Working in batches, sear lamb pieces 3-4 minutes per side until golden brown. Transfer to a plate.
- 5
In the same pot, sauté onion and garlic for 3 minutes until fragrant.
- 6
Pour in white wine and scrape up browned bits from the bottom. Simmer 2 minutes.
- 7
Add lemon juice, stock, oregano, and bay leaves. Return lamb and any juices to the pot.
- 8
Bring to a simmer, cover, and transfer to a 325°F oven for 2 hours, stirring occasionally.
- 9
Remove from oven and check that lamb is fork-tender. If needed, continue cooking 15-20 minutes more.
- 10
Discard bay leaves. Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
- 11
Garnish with fresh parsley and dill. Serve hot with crusty bread or rice.
Tools you’ll need
- Large Dutch oven or heavy braising pot with lid
- Paper towels
- Cutting board and sharp knife
- Citrus juicer or reamer
- Measuring cups and spoons
- Meat tongs or fork
- Wooden spoon for stirring
- Oven thermometer
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