Braised Lamb Shoulder with Honey & Mustard in Dutch Oven

Name: Braised Lamb Shoulder with Honey & Mustard in Dutch Oven
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Ingredients: 1.2 kg boneless lamb shoulder, trimmed and cut into 4 large chunks; 2 tbsp vegetable oil; 1 large onion, finely sliced; 3 garlic cloves, minced; 2 tbsp English mustard; 3 tbsp clear honey; 300 ml beef or lamb stock; 200 ml water; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 tbsp tomato paste; Salt, to taste; Freshly ground black pepper, to taste

This British pub-inspired lamb shoulder braises slowly in a Dutch oven, balancing honey’s sweetness with sharp mustard, yielding tender, savory meat with caramelized edges.

Prep20 minCook150 minTotal170 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 150°C (300°F).
02
Season the lamb chunks generously with salt and pepper.
03
Heat vegetable oil in a heavy Dutch oven over medium-high heat until shimmering.
04
Brown the lamb chunks on all sides, about 3-4 minutes per side, until deep golden. Remove and set aside.
05
Lower heat to medium, add sliced onions, and cook until translucent and soft, about 7 minutes.
06
Stir in garlic, cook for 1 minute until fragrant.
07
Mix in tomato paste, honey, and mustard; cook for 2 minutes, stirring, until mixture is glossy and bubbling.
08
Return lamb to the pot, nestling pieces into the sauce.
09
Pour in stock and water until lamb is halfway submerged.
10
Add rosemary and thyme sprigs, cover with the lid, and transfer to the oven.
11
Bake for 2.5 hours, checking once halfway to spoon sauce over lamb and ensure liquid level is sufficient; add water if necessary.
12
Remove from oven; discard herbs and adjust seasoning with salt and pepper.
13
Serve lamb with sauce spooned over, alongside mashed potatoes or crusty bread.

From the editor

Cooking tips

If you don’t have fresh herbs, use 1 tsp dried rosemary and 1 tsp dried thyme, added at step 9 but reduce cooking time slightly to prevent overpowering flavor.
For a thicker sauce, remove lamb after cooking, simmer sauce on stovetop until reduced by half, then return lamb to coat before serving.
Make this a day ahead; flavors deepen overnight in the fridge and the sauce thickens beautifully.
Use a heavy, well-sealed Dutch oven or casserole dish to maintain steady low heat and moisture for tender meat.

Published July 4, 2026