Braised Lamb Shoulder
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Credit: James Overbaugh
The National Culinary Review, November 2008
1 1/2 lbs. lamb shoulder
1/2 lb. bacon
4 garlic cloves, peeled
2 Roma tomatoes, quartered
1 small onion, peeled, rough chopped
2 small carrots, peeled, rough chopped
1/2 celery root, peeled, rough chopped
1 T. flour
1 T. tomato paste
2 bottles red Burgundy
1 cup lamb stock
1/2 t. mixed peppercorns
2 bay leaves
1 cinnamon stick
1 branch rosemary
Salt and freshly ground white pepper, to taste
Clean shoulder of skin and sinew; season with salt and pepper. In large braiser over high heat, brown shoulder well. Pour off remaining fat; add bacon, garlic, tomatoes, onion, carrots and celery root. Dust with flour; sauté over high heat until browned. Add tomato paste; brown lightly. Deglaze with red wine and stock. Bring to simmer; add peppercorns, bay leaves, cloves, cinnamon and rosemary. Remove from stove and place in 375°F oven for 2 hours. The shoulder is finished when tender. Remove shoulder from pot; keep warm. Pass cooking liquid through sieve into pot; reduce until sauce consistency. Adjust seasoning;
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