Braised Lamb Shoulder with Tomato Marmalade
Chef Michael Symon
Slowly braised lamb shoulder cooks until it literally falls off the bone and into a heavenly sea of tomato marmalade.
Ingredients
- 4 lbs lamb shoulder, visible fat removed and cut into bite sized pieces
- 4 tsp salt
- 4 tsp pepper
- 2 Tbs ground cumin, divided
- 2 Tbs ground cinnamon, divided
- 2 Tbs ground coriander, divided
- 1/4 cup olive oil
- 2 quarts fat free chicken broth
- 2 cups tomato juice
- 1 large onions, sliced
- 4 large carrots, cut into 1/4-inch-thick slices
- 4 cloves garlic, minced
- Tomato Marmalade2 Tbs olive oil
- 1 large onion, minced
- 4 cloves garlic, minced
- 5 cups Roma tomatoes, chopped (about 16 large)
- 1/2 cup brown sugar, packed
- 6 Tbs white balsamic vinegar
- 2 tsp salt
- 1 tsp pepper
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh orange juice
Directions
- Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1 tablespoon each cumin, cinnamon and coriander. Add to meat and toss to coat.
- In large pan with cover, heat oil over medium-high heat. Add lamb, stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings. Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.
- For Tomato MarmaladeIn large skillet, heat oil over medium heat. Add onion and garlic and sauté for 3 minutes. Mix in tomatoes, brown sugar, vinegar, salt and pepper. Simmer for 5 minutes. Remove from heat and stir in mint, cilantro and orange juice.
- To Serve: Ladle hot soup into low-sided bowls. Top with Tomato Marmalade.
Nutrition Facts
Calories 436
Calories from Fat 177 (41%)
(31%)Total Fat 20g
(27%)Saturated Fat 5g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
(34%)Cholesterol 101mg
(60%)Sodium 1443mg
(33%)Potassium 1147mg
Total Carbohydrate 31g
(19%)Dietary Fiber 5g
Sugars 19g
Sugar Alcohols 0g
(70%)Protein 35g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.