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
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Open the appInstructions
Step 1
Pat lamb dry with paper towels and season generously with salt and pepper.
Step 2
Juice the lemons and measure out 0.75 cup of fresh lemon juice.
Step 3
Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
Step 4
Working in batches, sear lamb pieces 3-4 minutes per side until golden brown. Transfer to a plate.
Step 5
In the same pot, sauté onion and garlic for 3 minutes until fragrant.
Step 6
Pour in white wine and scrape up browned bits from the bottom. Simmer 2 minutes.
Step 7
Add lemon juice, stock, oregano, and bay leaves. Return lamb and any juices to the pot.
Step 8
Bring to a simmer, cover, and transfer to a 325°F oven for 2 hours, stirring occasionally.
Step 9
Remove from oven and check that lamb is fork-tender. If needed, continue cooking 15-20 minutes more.
Step 10
Discard bay leaves. Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
Step 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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