Maintenant en lecture: Shoulder of lamb (or pork) braised in maple butter mustard
epaule d'agneau sur une plaque de bois

Shoulder of lamb (or pork) braised in maple butter mustard

Here is a basic recipe for a successful braise. You can use pork, veal, beef or lamb, this is a cooking method that allows you to tenderize the parts of the animal that are tougher at the base.

Here, I was lucky to have a nice shoulder of lamb, so I took advantage of it. Gaël LOVED it!


  • Shoulder of lamb (or pork) boneless with string of about 1.5 kg
  • 1 onion
  • 1 clove of garlic (I don't add any, but it's to taste)
  • Herbs of your choice:sprig of rosemary, star anise, juniper berries, fine herbs, bay leaves, etc. (you can also put nothing, and it's still delicious! Personally, I didn't add anything)
  • 1 cup white wine (or red, go with what you have left in the fridge)
  • 1 to 2 cups of broth (chicken, beef, vegetables)
  • 3 tbsp. heaping tablespoons of Dijon mustard with maple butter
  • Butter and oil
  • Salt and pepper


  • Preheat the oven to 300 F.
  • Salt and pepper your piece of meat
  • In a casserole dish, sear the meat on all sides in the butter and oil
  • Set the meat aside
  • Add the onion and garlic to the pan, cook for 1 to 2 minutes and add the herbs
  • Deglaze with the wine and scrape the bottom to loosen the juices
  • Return the piece of meat
  • Add the broth and the mustard, the liquid must be halfway up the piece of meat
  • Cover and cook for 3 hours, basting occasionally
  • Let rest a bit before serving
  • Serve with potatoes and vegetables, to taste

Enjoy your lunch!


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