Braised Lamb Shoulder

I needed something new…something easy, elegant & delicious to try.  I came across a recipe for braised lamb shoulder…I HAD to try it…immediately.  I frolicked over to Whole Foods to purchase lamb shoulder…

Unfortunately – I was too busy talking to my dinner date that I really didn’t document the outcome.  I can tell you…this dish was delicious!  Please enjoy the recipe below:

Braised Lamb Shoulder
Adapted from Rachel Ray

Ingredients:

  • one 3/12 to 4 pound trimmed lamb shoulder (cut into 2 inch chunks)
  • salt & pepper
  • 2 tbsp. EVOO
  • 1 cup of white wine
  • 1 large onion – chopped
  • 4 cloves garlic, sliced
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 1 cup chicken broth
  • 3 sprigs fresh type + more for garnish

Directions

  • season lamb w/salt & pepper.  In a large dutch oven, heat olive oil.  
  • add lamb & cook, turning occasionally – until browned.  After about 10minutes, transfer to a plate.
  • add 1/2 cup white wine to the pot (scrape up any browned bits). Add onion & garlic, cook until softened.
  • stir in the tomato paste, remaining white wine, red wine, chicken broth & 3 thyme sprigs.
  • return lamb & any juices to the pot – bring to a boil.
  • lower the heat – cover & simmer until the lamb is tender & sauce has thickened (about 2 – 2 1/2 hours)
  • garnish w/thyme sprigs
  • ENJOY!

My Notes:
– I used a Pinot Grigio & a Cabernet Sauvignon for my wines
– I decided to serve my lamb w/buttered potatoes & garlic green beans
– I bought lamb shoulder chops & cut it myself (worst idea ever)

So tasty.

Share:

Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.