{"id":44,"date":"2026-03-12T17:30:18","date_gmt":"2026-03-12T17:30:18","guid":{"rendered":"https:\/\/iowalamb.com\/?p=44"},"modified":"2026-03-12T17:30:23","modified_gmt":"2026-03-12T17:30:23","slug":"auto-draft-2","status":"publish","type":"post","link":"https:\/\/iowalamb.com\/?p=44","title":{"rendered":"French Onion Soup with Braised Lamb Shoulder"},"content":{"rendered":"<div class=\"vce-row-container\"><div class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" id=\"el-d207e238\" data-vce-do-apply=\"all el-d207e238\" data-vce-full-width=\"true\" data-vce-stretch-content=\"true\"><div class=\"vce-row-content\" data-vce-element-content=\"true\"><div class=\"vce-col vce-col--md-66-66p vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-first vce-col--lg-first vce-col--xl-first\" id=\"el-a7dc0650\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-a7dc0650\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-a7dc0650\"><div class=\"vce-single-image-container vce-single-image--align-center\"><div class=\"vce vce-single-image-wrapper\" id=\"el-a75eccd8\" data-vce-do-apply=\"all el-a75eccd8\"><figure><div class=\"vce-single-image-figure-inner\" style=\"width: 534px;\"><div class=\"vce-single-image-inner vce-single-image--absolute\" style=\"width: 100%; padding-bottom: 92.3221%;\"><img loading=\"lazy\" decoding=\"async\" class=\"vce-single-image\"  width=\"534\" height=\"493\" srcset=\"https:\/\/iowalamb.com\/wp-content\/uploads\/2026\/03\/French-Onion-Soup-with-Braised-Lamb-Shoulder-320x295.png 320w, https:\/\/iowalamb.com\/wp-content\/uploads\/2026\/03\/French-Onion-Soup-with-Braised-Lamb-Shoulder-480x443.png 480w, https:\/\/iowalamb.com\/wp-content\/uploads\/2026\/03\/French-Onion-Soup-with-Braised-Lamb-Shoulder-534x400.png 534w\" src=\"https:\/\/iowalamb.com\/wp-content\/uploads\/2026\/03\/French-Onion-Soup-with-Braised-Lamb-Shoulder-534x400.png\" data-img-src=\"https:\/\/iowalamb.com\/wp-content\/uploads\/2026\/03\/French-Onion-Soup-with-Braised-Lamb-Shoulder.png\" data-attachment-id=\"45\"  alt=\"\" title=\"French Onion Soup with Braised Lamb Shoulder\" \/><\/div><\/div><figcaption hidden=\"\"><\/figcaption><\/figure><\/div><\/div><\/div><\/div><\/div><div class=\"vce-col vce-col--md-33-34p vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last\" id=\"el-d16bc910\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-d16bc910\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-d16bc910\"><div class=\"vce-text-block\"><div class=\"vce-text-block-wrapper vce\" id=\"el-71dfb266\" data-vce-do-apply=\"all el-71dfb266\"><p>Recipe by <a id=\"link_text-43-733\" class=\"ct-link-text\" href=\"https:\/\/www.homemadecooking.com\/homemade-live\" target=\"_self\">\"Homemade\"<\/a><\/p><p>Prep Time 20 MIN<\/p><p>Cook Time 1 HR, 30 MIN<\/p><p>Total Time 1 HR, 50 MIN<\/p><p>Servings 8<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vce-row-container\"><div class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" id=\"el-c4e3f2fe\" data-vce-do-apply=\"all el-c4e3f2fe\" data-vce-full-width=\"true\" data-vce-stretch-content=\"true\"><div class=\"vce-row-content\" data-vce-element-content=\"true\"><div class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-first vce-col--lg-first vce-col--xl-first\" id=\"el-da52d31d\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-da52d31d\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-da52d31d\"><div class=\"vce-text-block\"><div class=\"vce-text-block-wrapper vce\" id=\"el-c4f81d38\" data-vce-do-apply=\"all el-c4f81d38\"><h2>Ingredients<\/h2><div id=\"_rich_text-8-678\" class=\"oxy-rich-text ingredients_body\"><p dir=\"ltr\">\u25cf 1 \u00bd lbs yellow onions, cut 1\/2-inch-thick half moons (4 cups)<\/p><p dir=\"ltr\">\u25cf 2 tablespoons butter&nbsp;<\/p><p dir=\"ltr\">\u25cf 1 teaspoons Kosher salt&nbsp;<\/p><p dir=\"ltr\">\u25cf 1\/4 teaspoon ground black pepper&nbsp;<\/p><p dir=\"ltr\">\u25cf 2 Tbsp high heat oil like vegetable or avocado oil&nbsp;<\/p><p dir=\"ltr\">\u25cf 1 lb&nbsp;<strong>American lamb shoulder<\/strong>, cubed into 1 inch pieces&nbsp;<\/p><p dir=\"ltr\">\u25cf 2 carrots, peeled cut into 1 inch rounds&nbsp;<\/p><p dir=\"ltr\">\u25cf 8 garlic cloves, minced&nbsp;<\/p><p dir=\"ltr\">\u25cf \u00bc cup tomato paste&nbsp;<\/p><p dir=\"ltr\">\u25cf 2 cups dry red wine&nbsp;<\/p><p dir=\"ltr\">\u25cf 6 cups beef or lamb broth&nbsp;<\/p><p dir=\"ltr\">\u25cf 2 fresh rosemary sprigs&nbsp;<\/p><p dir=\"ltr\">\u25cf 2 fresh thyme sprigs<\/p><p dir=\"ltr\">\u25cf 2 bay leaves&nbsp;<\/p><p dir=\"ltr\">For the toppings:&nbsp;<\/p><p dir=\"ltr\">\u25cf Crusty bread&nbsp;<\/p><p dir=\"ltr\">\u25cf Gruyere cheese&nbsp;<\/p><p dir=\"ltr\">\u25cf Fresh chopped parsley&nbsp;<\/p><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last\" id=\"el-76a38438\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-76a38438\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-76a38438\"><div class=\"vce-text-block\"><div class=\"vce-text-block-wrapper vce\" id=\"el-138f1f23\" data-vce-do-apply=\"all el-138f1f23\"><h2>Directions<\/h2><div id=\"_rich_text-11-678\" class=\"oxy-rich-text directions_body e-instructions\"><p dir=\"ltr\">1. Instant pot caramelized onions:&nbsp;<\/p><p dir=\"ltr\">In the instant pot, add the butter, onions, salt and pepper. Stir to combine. Add the lid of the Instant pot and make sure the vent valve is sealed. Set to \u201cpressure cook\u201d on high for 2 minutes. Once the cooking time is up, manually release the pressure. Drain any excess liquid from the onions and place them back into the pot. Then switch the Instant pot to \u201csaute\u201d on high and stir the onions every minute or so until the onions are nicely golden brown (about 10-20 minutes).&nbsp;<\/p><p dir=\"ltr\">2. Sear lamb:&nbsp;<\/p><p dir=\"ltr\">Remove the onions from the Instant pot and add the high heat oil. Keep the Instant pot on high \u201csaute\u201d setting and when the oil is hot, add the&nbsp;<strong>American lamb shoulder<\/strong>&nbsp;and sear on all sides for a couple of minutes or until a nice golden brown crispy crust develops.&nbsp;<\/p><p dir=\"ltr\">3. Saute veggies:&nbsp;<\/p><p dir=\"ltr\">Remove the lamb pieces from the Instant pot and add back the caramelized onions. Add in the chopped garlic and stir for another minute until fragrant. Then add the tomato paste and stir into the carrots and saute for another couple of minutes so that the tomato paste begins to caramelize a bit.<\/p><p dir=\"ltr\">4. Deglaze, add herbs:&nbsp;<\/p><p dir=\"ltr\">Deglaze the pan with the wine, stirring to scrape up any browned bits on the bottom of the pot. Then add in the broth and stir to combine. Throw in the rosemary, thyme and bay leaves. You may tie the rosemary and thyme into a bouquet with cooking twine for easy removal if you like.&nbsp;<\/p><p dir=\"ltr\">5. Cook:&nbsp;<\/p><p dir=\"ltr\">Add the lid of the Instant Pot and set to pressure cook on high for 1 hour. After the cooking time, release the valve to let the Instant Pot to release the steam. Use tongs to break up the lamb meat and remove the bones and the fresh herb stems.&nbsp;<\/p><p dir=\"ltr\">6.Toppings:&nbsp;<\/p><p dir=\"ltr\">Add the soup to individual oven safe serving bowls and top with a toasted slice of bread and some grated gruyere cheese. Place under the broiler for 1 minute to melt the cheese. Top with some fresh chopped parsley and serve.<\/p><\/div><p>).<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Recipe by &#8220;Homemade&#8221;Prep Time 20 MINCook Time 1 HR, 30 MINTotal Time 1 HR, 50 MINServings 8Ingredients\u25cf 1 \u00bd lbs yellow onions, cut 1\/2-inch-thick half moons (4 cups)\u25cf 2 tablespoons butter&nbsp;\u25cf 1 teaspoons Kosher salt&nbsp;\u25cf 1\/4 teaspoon ground black pepper&nbsp;\u25cf 2 Tbsp high heat oil like vegetable or avocado oil&nbsp;\u25cf 1 lb&nbsp;American lamb shoulder, cubed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-44","post","type-post","status-publish","format-standard","hentry","category-recipes"],"featured_image_src":null,"featured_image_src_square":null,"author_info":{"display_name":"iowalamb","author_link":"https:\/\/iowalamb.com\/?author=1"},"_links":{"self":[{"href":"https:\/\/iowalamb.com\/index.php?rest_route=\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iowalamb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iowalamb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iowalamb.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iowalamb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44"}],"version-history":[{"count":0,"href":"https:\/\/iowalamb.com\/index.php?rest_route=\/wp\/v2\/posts\/44\/revisions"}],"wp:attachment":[{"href":"https:\/\/iowalamb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iowalamb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iowalamb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}