Braised Lamb with Roast Winter Vegetables
I very bravely requested Lamb Shoulder from my butcher - that's the cheapest cut they had...six dollars a pound. Lamb in the US is expensive, more so than anywhere else I've lived. Lamb Chops will set you back $18-$21 a pound! Buying cheap chops is great if you know what to do with them. Armed with a small sense of confidence in the matter and a phone call to my brother I felt ready for the challenge. The basic concept is to sear on high heat, sealing the Meat and then to braise on low heat for hours and hours. The rest is really up to you. The vegetables can be cooked in the same pot as the meat, added later in the cooking process, or separately as I did today. Try it more ways than one this winter, because there are so many! The Irish sometimes add Guinness to theirs, Lamb stews from Basque are cooked with sweet Red Peppers and Tomatoes while Moroccans add an aromatic touch with delicious Prunes and Apricots. What you serve with your stew is equally per your taste; Couscous, Pasta, a Rustic Baguette or nothing at all.
My brothers genius advice to roast the Vegetables separately really came through. The crispy earthiness of the Vegetables against the tender juiciness of the Lamb is sheer perfection. Each a flavor profile and texture independent in their own right come together faultlessly on your plate.
Organic Braised Lamb Ingredients, serves 6
2 Lbs/3 Large Steak size pieces of Pastured Lamb Shoulder, bone in
2-3 Tbsp. Extra Virgin Olive Oil
1 Onion, peeled & diced small
4 Cloves Garlic, peeled & crushed
4 Tbsp. Tomato Paste
2 Cups Chicken Stock
Fresh Herbs, chopped: 1 Tbsp. Rosemary (just the leaves), 1 Tbsp. Thyme (just the leaves), 1/2 Cup Parsley (just the leaves)
Ground Spices: 1 Tsp. Paprika, 1 Tsp. Turmeric, 1/2 Tsp. Cinnamon, 1/2 Tsp. All Spice
Condiments: 1 Tbsp. Worcester Sauce, 1 Tbsp. Dijon Mustard, 2 Tbsp. Balsamic Vinegar, Sea Salt & Black Pepper to taste
Method
In a large medium deep non stick pan, brown the lamb in a single layer over high heat in Olive Oil. Once the Meat is sealed and nicely browned (a few minutes on each side) remove and set aside. Discard half of the Cooking Oil, leaving enough for the Onions. Reduce heat to medium and add the Onions cooking until translucent. Add Garlic, Rosemary & Thyme, Spices and Tomato Paste and cook for a minute or two. Add the Lamb back in, the Chicken Stock and the Condiments including Salt. Bring to a boil, reduce heat to low and cover. Leave to simmer for 4 hours turning the lamb over every hour or so. When ready to serve scatter fresh Parsley on top, Salt & Black Pepper to taste.
Organic homegrown/farm to table Roasted Winter Vegetables Ingredients
Chop the vegetables as you wish, keep them uniform in size so they cook evenly
1 Onion, peeled & chopped
5 Carrots, peeled & chopped
5 Parsnips, peeled & chopped
3 Potatoes, peeled & chopped
A few sprigs of Rosemary (just the leaves)
A few sprigs of Thyme (just the leaves)
Extra Virgin Olive Oil
Method
Pre-heat Oven to 425F and roast Vegetables, single layer, in baking dish with Olive Oil, Salt & Herbs for about 45 minutes turning over half way through.
To serve, remove the lamb from the bone and Plate in a bowl beside the Vegetables drizzling Sauce over both.