Alberta Lamb Shoulder
Braised with Sherry and Citrus


  • 2 lbs. cubed boneless Alberta lamb shoulder - trimmed of fat
  • Olive oil
  • Kosher salt
  • Ground black pepper
  • 1 white onion and 4 stalks of celery - medium diced
  • 4 cloves of garlic
  • 2 tablespoons Dijon mustard
  • 1 tablespoon liquid honey
  • 1 teaspoon chilli paste
  • 1 cup veal or chicken stock
  • 1 cup dry sherry
  • 1 each orange, lemon and lime - zest and juice of each

    Heat braising pan until hot. Add oil and cubed lamb. Season with Kosher salt and fresh ground pepper.

    Sear until evenly browned. Add onion, celery and garlic cloves and continue to brown for a few seconds until vegetables are tender. Deglaze pan with sherry and add all remaining ingredients. Bring to a simmer on stove top. Cover and place in 350 oven and braise until lamb is very tender, about 60 - 90 minutes.

    Adjust seasoning of braising liquid if necessary. Serve over steamed Basmati rice and garnish with chopped cashews and fresh herbs.

    Recipe courtesy of Café Divine, Okotoks