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Recipes Main Course Lamb
Recipes Main Course Lamb
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| Servings: | 6 |
| Author Notes: | Couscous or basmati rice made with saffron flavored stock would make a good additional accompaniment to this dish. |
| Ingredients: |
For Braised Lamb Shoulder and Jus: 1 natural lamb shoulder, bone removed, rolled and tied salt and cracked black pepper vegetable or canola oil 1 carrot, diced 1 stalk celery, diced 1 onion, peeled and diced 2 roma tomatoes, roughly chopped 1 bay leaf 1 teaspoon whole peppercorns 2 springs rosemary 2 springs thyme 6 cloves garlic, roughly chopped 2 cups pinot noir 3 cups (or more) brown (roasted) chicken stock |
| Instructions: |
Season the lamb shoulder with salt and pepper. Heat a large sauté braising pan (large enough to hold the lamb shoulder and the liquid, with a cover) and add just enough oil to cover the bottom of the pan. Sear the lamb on one side until lightly brown. Rotate the lamb and brown all sides. Remove the lamb and most of the fat. Add the carrot, celery, onion, tomatoes, bay leaf, peppercorns, rosemary, thyme and garlic. Cook until slightly colored, being careful to not burn the garlic. Add the wine and reduce by half. Add the stock and return the lamb to the pan. Add enough liquid to make sure liquid reaches 3/4 of the way up the lamb. reduce heat to a simmer and cover. Cook, basting often, until lamb is tender, about 2-2 1/2 hours. Remove lamb and keep warm. reduce the remaining liquid by one-third, until sauce just coats the back of a spoon. Remove sauce from heat and adjust seasoning. Strain sauce through a fine chinois and keep hot. To Serve: Remove string from lamb and make sure lamb has "rested" approximately 15 minutes before carving. Slice lamb into thin slices and place on one side of the plate. Place caramelized root winter vegetables (see link below for recipe) on opposite side of the plate. Drizzle sauce around and garnish with an additional rosemary sprig. |
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