Ingredients
Scale
- 1 boneless lamb shoulder (approx. 3–4 lbs)
- 8 oz lions mane mushrooms, torn or roughly chopped
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry apple vinegar
- 2 cups beef or lamb stock
Instructions
- Prepare your ingredients by gathering everything on a clean surface.
- Heat a Dutch oven over medium-high heat. Season the lamb shoulder with salt and pepper, then sear it in oil until browned on all sides (5-7 minutes). Remove and set aside.
- In the same pot, sauté sliced onions until translucent (about 5 minutes); add minced garlic for another minute.
- Stir in tomato paste and deglaze the pot with dry apple vinegar, scraping up any brown bits.
- Return the lamb to the pot and add beef or lamb stock along with torn lions mane mushrooms.
- Preheat your oven to 300°F (150°C), cover the Dutch oven with a lid, and braise for 3-4 hours or until fork-tender.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg