Lamb shoulder confit

This lamb shoulder is very tender and interesting on top of its polenta! This is a dish that can be prepared during Christmas holidays or on Sundays  If you are left with a lot of cooking juice, use it to make some tagliatelles in it, it’s delicious :-)

In two words:

“No, no I have not changed at all, and my feelings as still the same”.

To Start...

difficulty easy
preparation30’ (to prepare the veggies)
cooking - 3h
serves - 6 (for the lamb) + 2 (for the polenta)


for the lamb

  • 800-900gr of lamb shoulder without the bones
  • 2 cloves of garlic
  • 1 onion
  • 2 carrots
  • 1 small leek
  • 125ml of white wine
  • 2 tablespoons of olive oil
  • salt, black pepper

for the polenta

  • 75gr of corn polenta
  • 350ml of hot water or some stock (chicken or veggies)
  • 40gr of butter
  • 25gr of grated gruyere or French comté cheese
  • Salt


for the lamb

  • Ask to your butcher to prepare the lamb into a roasting cylinder
  • Preheat the oven at 150°C
  • Salt and pepper the lamb all over
  • Peel and wash the onions
  • Peel and wash the garlic
  • Peel and wash the carrots
  • Remove the bottom part of the leek and the green part, wash it as well
  • Slice all vegetables in very small cubes (brunoise)
  • Heat-up 1 tablespoon of olive oil in a pan going into the oven
  • Add the lamb and turn it all over to give it some color
  • Remove lamb
  • Add the onion and stir until it has no more humidity
  • Add another tablespoon of olive oil
  • Add the garlic and stir until it gets some color
  • Add the leek and stir constantly until it loses its humidity as well
  • Add the carrots and stir all over until they get some oil on them too
  • Place the lamb on top of the veggies
  • Add the wine and let it simmer a little bit until the wine evaporates
  • Add some water until the lamb is covered ¾
  • Add salt and pepper
  • Place the pan into the oven and cook for 3h at 150°C
  • Remove the lamb from the oven and cut-off the strings
  • Pass the veggies through a sieve to separate them from the cooking juice
  • It’s possible that at the end you have a lot of cooking juice
  • Place the pan over high heat and let the juice evaporate until half its portion
  • Use this juice to cook in it some tagliatelles with the veggies, it’s delicious :-)

for the polenta

  • Heat-up some water or the stock
  • Once it’s boiling, add the polenta
  • Reduce the heat
  • Stir vividly with a wooden spoon
  • Once all the water absorbed, remove it from heat
  • Add the butter cut in pieces, and stir again on the heat
  • Add the grated cheese, and stir again until it is absorbed
  • Add a little bit of salt (be careful if you are using stock), and stir
  • Remove from heat

to bring everything together

  • Place one part of the polenta on a dish
  • Place some veggies all around the polenta
  • Place on top one slice of the lamb
  • Pour some cooking juice on top
  • Enjoy!



The recipe of the xaxi ardia confit of Mondarrain in the book Collectif, La Cuisine Basque, Hachette Livre, Paris, 2018, p.199.

o-o C'est si bon ! o-o

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *