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    Home » Main dishes

    One pot braised lamb shoulder chops and vegetables

    Published: Sep 24, 2024 by Caroline

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    This braised lamb shoulder chops and vegetables is an easy, largely hands off and tasty one pot meal (or at least one that just needs something to mop up the delicious braising liquid!).

    This one pot braised lamb shoulder chops and vegetables is a delicious, comforting & easy one pot meal perfect for dinner on a colder night. Full of fantastic flavor.

    Jump to Recipe
    overhead view of braised lamb shoulder chops and vegetables in dish.

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    Lamb has always been a favorite meat of mine so I cook lamb relatively often. Though I do fall into a few favorite cuts and dishes, like lamb youvetsi, braised lamb shanks and lamb kofta.

    When I first made this dish, it was a little by accident. We had received some lamb shoulder chops in our meat box which wasn't really one of my go-to cuts. I had originally thought I would grill them, possibly using my Greek lamb marinade. However it was a cold day and it didn't feel a fit.

    Everything pointed to braising. And the result was so tasty, it has been happily repeated since. 

    close up side view of braised lamb shoulder chops and vegetables.

    This dish draws a bit on the flavors of a British lamb hotpot, a kind of stew my mum used to make when I was a child. It's made with diced lamb, usually shoulder, in a flavorful herby gravy. You top the dish with slices of potato which act as a lid, keeping all the juice in while the lamb cooks. 

    Here, while I use some of the same flavors, since I've used a bone-in cut I have the vegetables mingling in rather than on top. So rather than getting crisp, they soak up all the delicious flavors from the lamb, herbs and the sauce that forms around them.

    What are lamb shoulder chops?

    As the name implies, lamb shoulder chops are cut from the shoulder - they are cross sections from that region. This is a little different from other more common lamb chops that are generally either from the loin or ribs.

    The more common chops are a more consistent shape, with typically a larger chunk of tender meat and bone to one side. Shoulder chops, meanwhile, are more irregular, sometimes with more than one piece of bone in them.

    The upside is they are a less expensive cut than rib or loin chops. But they are not quite as tender. However they can be great either marinated or, as here, braised which leads to flavorful, tender meat.

    lamb shoulder chops, parsnips, carrot, onion, measure with stock, part lemon, garlic and small plate with dried herbs.

    Vegetables that work for braising

    One of the great things about this dish is that everything cooks together and the vegetables take on all that wonderful flavor. But the longer cooking time does mean that some vegetables don't work as well as they become far too soft and can fall apart. I for one like tender, but not so much mushy.

    Here I used onion, carrots and parsnips. Onions add that lovely sweetness and are a base to so many dishes, while the others both work really well as they hold their shape, add different flavors and some color.

    But you could certainly change these to other vegetables depending on what you have or prefer. Root vegetables work particularly well, but other firmer vegetables would also work, such as chunks of cabbage, fennel or cauliflower. You could use leek instead of onion, if you prefer.

    I have previously used Brussels sprouts, though these need a little less cooking time than root vegetables so are maybe best added part way through cooking. Though it will depend on your taste. 

    browning lamb chops in wide dish.

    Simple seasonings

    Since this dish is all about enjoying those tasty lamb flavors, I have kept the seasonings really simple. Garlic is so often a good idea, and pairs well with lamb, as do thyme and oregano. A little lemon helps brighten the dish and cut through some of the richness that both makes lamb delicious and sometimes feel a little heavy. 

    If you want to adapt these flavors, then rosemary also pairs well with lamb, as does mint, so some of either of those would also work well. Though here I would suggest dried rather than fresh mint to mingle better through the dish. Fresh rosemary is probably better than dried since it's a firmer herb but both would work. Just make sure it is finely chopped. 

    pre cooking onions, carrot and parsnip in dish.

    Tips for making this dish

    This dish is very easy, but a few tips to help it work well:

    • Prepare the vegetables and garlic before you start. It may go quicker, and you may need to pay more attention than you might think as you start to cook so chop everything first, ready to go.
    • Give the meat a good sear. Searing the lamb, as with any meat, adds a layer of flavor that really adds to the end dish, so make sure you don't skip this. 
    • Soften the onion before adding the other vegetables to help bring out it's sweetness.
    • Use a wide Dutch oven or cast iron braiser, as I have here. While this isn't essential, the heavy dish helps everything cook evenly and being wider allows the lamb chops to sit in a single layer, evenly covered by the liquid. 

    After the preparation and initial cooking, you cover the dish and place in the oven to let it slowly cook. The smells as it cooks can be tempting, but give it time to let the lamb become nicely tender.

    lamb shoulder chops, vegetables and stock in dish before cooking in oven.

    What to serve with braised lamb shoulder chops

    Since you have lots of vegetables in there, you don't really need all that much, if anything, alongside. However, it does have a delicious gravy form that's worth enjoying. Some mashed potatoes work well for this, or simple some crusty bread. You could also serve something like couscous with it, too.

    These braised lamb shoulder chops and vegetables are so full of comfort factor and also easy to make. The meat is tender and pulls off the bone so easily. The vegetables take on the wonderful flavor of the gravy which you don't want to let escape. It's perfect to add into your rotation through the colder months.

    dish with braised lamb shoulder chops and vegetables from overhead.

    Try these other comfort food favorites:

    • Slow cooker short ribs
    • Milk-braised pork (maiale al latte)
    • Catalan fish stew (romesco de peix)
    • Arroz de pato (Portuguese duck rice)
    • Plus see the winter recipes for more cold-weather comfort food.

    I make this in my 30cm/3.5 quart cast iron braiser which works well (affiliate link).

    braised lamb shoulder chops and vegetables in dish.
    Print Recipe
    5 from 6 votes

    One pot braised lamb shoulder chops and vegetables

    Easy to prepare, the lamb becomes deliciously tender and the vegetables take on all the wonderful flavor.
    Prep Time10 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Main Course
    Cuisine: British
    Servings: 2 or more with additional sides
    Calories: 510kcal
    Author: Caroline
    SaveSaved!

    Ingredients

    • ½ onion
    • 3 cloves garlic
    • 5 oz carrots (5oz is approx 1 large or 2 small)
    • 8 oz parsnips (8oz or 2 medium)
    • 1 tablespoon olive oil approx
    • 1 ½ lb lamb shoulder chops (approx - I used 4 pieces)
    • ¼ cup white wine optional
    • 1 ½ cups light stock eg vegetable, chicken, or can use water
    • ½ teaspoon dried thyme
    • ½ teaspoon dried oregano
    • 1 tablespoon lemon juice or more, to taste
    • salt and pepper

    Instructions

    • Preheat oven to 350F/175C. Roughly dice the onion and chop the garlic. Peel and cut the carrot and parsnips into slices, halved or quartered if larger. Pat dry the pieces of lamb.
    • Warm a little oil in a shallow pan with a lid suitable for putting in the oven (only a little as fat will quickly come out of the lamb) over a medium-high heat. Add the lamb and cook for 2-3 minutes on each side until lightly browned. Also brown slightly around the edges. Remove the lamb from the pan and set aside.
    • Add the onions and soften, stirring now and then, for a couple minutes. Add the garlic, carrots and parsnips to the pan and cook for approximately 3-5 minutes to start to color slightly. Optionally, deglaze the pan with wine and allow to reduce before adding stock. Either way, then add stock, thyme, oregano, lemon juice and a little salt and pepper. Scrape any browning from the bottom of the pan and mix through.
    • Add the lamb back to the pan, nestling the chops in amongst the vegetables, cover the pan and put in the oven for approx 1 hour until the lamb is tender before serving.

    Video

    Notes

    This makes a generous meal for 2, but can also easily stretch to 4 with eg some bread, rice or couscous to both bulk out and mop up all the delicious gravy.

    Nutrition

    Calories: 510kcal | Carbohydrates: 34g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 137mg | Sodium: 264mg | Potassium: 1496mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11860IU | Vitamin C: 30mg | Calcium: 125mg | Iron: 6mg
    Tried this recipe?Please consider Leaving a Review!

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    This post was first shared in January 2017 and has been updated with new photos, additional information and slight tweak to the recipe.

    Get more easy supper inspiration:

    • Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
    • Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
    • Dijon Salmon Sheet Pan Dinner by Casa de Crews
    • Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats
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    Remember to pin for later!

    This braised lamb shoulder chops and vegetables is an easy, largely hands off and tasty one pot meal (or at least one that just needs something to mop up the delicious braising liquid!).
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    1. Natasha says

      October 13, 2024 at 11:22 pm

      5 stars
      I made this today and it was absolutely delicious! The flavors are fantastic and it's very much a comfort meal I added leeks and celery after the onions as per the suggestions, which was a great addition. Thanks for a great recipe!

      Reply
      • Caroline's Cooking says

        October 14, 2024 at 3:44 pm

        I'm so glad to hear you enjoyed it!

        Reply
    2. David says

      April 21, 2018 at 9:24 am

      5 stars
      Great recipe. Because neither my wife or I like Brussels sprouts, we just substituted celery, which worked fine. And of course, potatoes could indeed be added.

      Reply
      • Caroline's Cooking says

        April 21, 2018 at 10:55 am

        Glad you enjoyed, it's definitely one of those recipes where you can change up the vegetables to suit your taste. Lots of options, with the same core delicious flavors!

        Reply
    3. Tom says

      December 06, 2017 at 12:05 pm

      5 stars
      I made this a couple of nights ago and it was wonderful. I substituted Yukon Gold potatoes for the Brussel sprouts, plus I added broccoli. Only change I'd make is use less liquid. A keeper!
      Thanks.

      Reply
      • Caroline's Cooking says

        December 06, 2017 at 8:29 pm

        I'm so glad you enjoyed it, Tom. Yes I can understand the amount of liquid side, but it all helps add to the flavor so for me I feel it is still worth having. I can imagine potatoes were great too.

        Reply
    4. Quinn Caudill says

      January 09, 2017 at 6:45 am

      Comfort food at its best. Thanks for sharing with us at Fiesta Friday. Happy FF! Pinned!

      Reply
      • Caroline's Cooking says

        January 11, 2017 at 9:46 pm

        Thanks Quinn, it is indeed complete comfort food, and so tasty!

        Reply
    5. Jhuls says

      January 08, 2017 at 7:37 am

      Full of amazing flavors! Yum! 😀

      Reply
      • Caroline's Cooking says

        January 08, 2017 at 2:01 pm

        Thanks Jhuls, it absolutely is full of flavor!

        Reply
    6. David @ CookingChat says

      January 02, 2017 at 7:56 am

      5 stars
      looks delicious! I definitely need to try it, our 11 y.o. has become a big lamb fan.

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:22 pm

        Thanks David, sounds like someone has good taste 🙂 Hope you all enjoy!

        Reply
    7. Stacy says

      January 01, 2017 at 11:53 pm

      This is one of our favorite dishes, Caroline! Sometimes I use a whole lamb shoulder, adding the vegetables in later in the braising time. The lamb just falls apart. And you are so right about that gravy! It's the best. What a wonderful, comforting dish for a cold winter day.

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:21 pm

        Thanks Stacy, I am glad you understand what I mean about how delicious it is! A whole shoulder sounds great as well.

        Reply
    8. Stacey says

      January 01, 2017 at 10:48 pm

      I bet the whole kitchen smelled heavenly! I love the addition of thyme.

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:20 pm

        Thanks Stacey, the thyme goes really well along with everything else. And indeed, the smell was wonderful!

        Reply
    9. Laura Dembowski says

      January 01, 2017 at 4:53 pm

      I love comforting dishes like this. I never would have thought to add Brussels sprouts, but I will have to try that next time.

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:19 pm

        Thanks Laura, they were a stroke of luck, really! Normally I wouldn't like them soft but they take on all the delicious flavor that I really liked them like this.

        Reply
    10. Denise Wright says

      January 01, 2017 at 2:58 pm

      That looks delicious....perfect dinner for a cold winter day. My father in law loves lamb and I'm not that adept in cooking it so I'll have to give this a try for him.

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:18 pm

        Thanks Denise, this would be great as you get all the flavor lamb-lovers appreciate but you don't have to worry about getting the timing right as a few minutes here and there don't really make a difference. Hope everyone enjoys!

        Reply
    11. Liz says

      January 01, 2017 at 12:53 pm

      Oh, boy. Bill would love to come home with this lamb braising in the oven! When it comes to lamb I usually roast a leg or grill chops. I love this delicious option!!!

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:17 pm

        Thanks Liz, yes I too am more likely to roast or grill but this was such a hit with us all, we will definitely be having it again soon.

        Reply
    12. Monica says

      January 01, 2017 at 9:44 am

      5 stars
      Lamb is my absolute favorite thing especially in a braise. I must try this soon!

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:16 pm

        Thanks Monica, I love lamb as well, and agree it works so well braised. Hope you enjoy this as much as we did!

        Reply
    13. Kristen Chidsey says

      January 01, 2017 at 9:02 am

      Caroline, This looks beautiful! I have never made lamb at home, but enticed to try this recipe.

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:15 pm

        Thanks Kristen, this would be a great place to start cooking lamb at home as it's both easy and you don't have to try to get timing right at all. Hope you give it a try!

        Reply
    14. Cindys Recipes and Writings says

      January 01, 2017 at 8:55 am

      I haven't made lamb in a long time. I like mine more well done than rare. This sounds like a great recipe for me to try lamb again!

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:14 pm

        Thanks Cindy, this is a great recipe for you as the meat is definitely cooked more, but is so tender and moist with being braised. I hope you give it a try and enjoy!

        Reply
    15. Christie says

      January 01, 2017 at 8:55 am

      5 stars
      I have only recently gotten into cooking lamb. I hadn't had such great relationships with it in the past. I'm looking to branch out from just grilled chops. I'll be trying this one next.

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:13 pm

        I hope you like it Christie, it's really easy and the lamb becomes lovely and tender. And the gravy formed is so delicious!

        Reply
    16. Hezzi-D says

      January 01, 2017 at 7:38 am

      I love lamb and this one pot meal looks amazing for a Sunday night dinner!

      Reply
      • Caroline's Cooking says

        January 03, 2017 at 4:11 pm

        Thanks Heather, it's got such fantastic flavor and the meat is lovely and tender.

        Reply
        • Amamda says

          April 04, 2020 at 5:00 pm

          Hi do u need to cover with a lid whilest in the ovan??

          Reply
          • Caroline's Cooking says

            April 04, 2020 at 10:59 pm

            Yes, as I mention in step 4, cover the dish before putting in the oven - use a lid if your dish has it, or else use foil and try to put it on relatively tightly.

            Reply
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