Braised Shoulder of Lamb with Garlic

Epaule d’agneau en pistache

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

I am including this well-known recipe since, according to Robert Ledrole, author of Cuisine du Languedoc, it is deeply embedded in the food memories of Languedoc and Catalonia.

It is also here because the whole is so much more than the sum of its parts, and it is a truly splendid, meltingly appetizing dish. For a thicker sauce, add some breadcrumbs to give more body to the juices.

The French name may imply the use of p