A whole shoulder cut for roasting (beef or lamb), seasoned with oil, paprika and herbs, sometimes with garlic cloves in slits, baked in a pan with root vegetables and a little water or stock, covered with foil for many hours until tender, and uncovered at the end to brown.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Place the meat in a large baking pan and arrange the potatoes, carrot, onion and garlic cloves around it.
Baking pan
3
Mix the olive oil, paprika, salt and black pepper and spread the mixture over the meat and the vegetables.
Bowl
4
Pour the water into the bottom of the pan.
5
Bake tightly covered with foil 120 minutes, until the meat softens.
⚙ BakingOvenAluminum foilBaking pan
💡Shoulder is rich in connective tissue: only long, covered baking, in the steam of the liquids in the pan, makes it tender. The cover comes off only at the end, for browning.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Bake without the foil 30 minutes, until the meat is browned, tender and falls apart easily with a fork.
⚙ BakingOvenBaking pan
565calories
64 gprotein
35 gcarbs
18 gfat
● protein 46%● carbs 25%● fat 29%
Per serving (582 g), of 4 servings
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Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Potatoes · carrot · onion · Whole garlic cloves · Garlic cloves in slits · Smoked paprika · Sweet paprika · Rosemary · Thyme · Cumin · Water in the bottom of the pan · Stock in the bottom of the pan · Oil for the vegetables · Rest before cutting (minutes) (15) · Red wine · Rosemary sprigs on top · Crushed garlic in the rub · Cinnamon · Resting in the rub (minutes) (30) · Lemon juice in the bottom of the pan · Cherry tomatoes around it · Bay leaves · Out of the fridge before baking (1 hour) · Rosemary sprigs in slits · Lemon juice in the mixture · Lemon juice when uncovered · Thyme sprigs on top · First roast at high heat, without liquids (minutes) (20) · Higher heat once uncovered (220) · Serving (the roasting juices) · Soy sauce · Turmeric · Tomatoes on top · Saffron dissolved in water · Chopped herbs for sprinkling · Ground coriander · Ground cardamom · Allspice · Uncovered baking at the low heat (minutes) (90) · Browning on all sides (total minutes) (5) · Honey in the rub · Mustard in the rub · Baharat
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