Cabernet-Braised Lamb Shoulder
Apr 22, 2011 11:32 pm
A simple and slow-cooked meal
Russell House Tavern serves this braised lamb shoulder over potato & parsley gnocchi and tops the dish with a soft poached egg
Servings: 8 servings
2 tablespoons fennel seed, ground
4 tablespoons extra-virgin olive oil
1 [5-pound] boneless American lamb shoulder roast, tied
2 apples, roughly chopped
6 cloves garlic, smashed
6 shallots, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 botle cabernet
4 cups chicken stock or low-sodium broth
6 fresh bay leaves
8 sprigs rosemary, tied with string
- Preheat the oven to 350°. In a small bowl, mix the fennel seed with 2 tablespoons of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.
- Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over moderately high heat, about 20 minutes. Transfer the lamb to a large plate. Wipe out the casserole.
- Add 1 tablespoon of oil back into casserole and brown apples, garlic, shallots, carrot, & celery.
- Return the lamb to the casserole. Add the wine, chicken stock, bay leaves and rosemary sprigs and bring to a boil. Cover with a tight-fitting lid and transfer the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
- Transfer the lamb to a large platter and cover with foil. Discard the vegetables, rosemary & bay leaves sprigs. Simmer the braising liquid until reduced to 1 1/2 cups, about 50 minutes.
- Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.
Level of Difficulty:
Food Republic Newsletter
Remember the 3 A's: aphrodisiac, absinthe, America
A hypnotizing vegetarian tart packed with flavor
Popcorn sprinkled with lime and spicy cayenne
When will Havana Club be sold in American stores?
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise