Braised Lamb Shoulder
Lamb is a delicious and nutritious option for those looking for a protein-rich alternative to beef. For your upcoming religious celebrations, why not try Chef Peurie's drool-worthy Braised Lamb Shoulder recipe? Slowly cooked, this lamb's shoulder is packed with flavor — you won't regret it!
INGREDIENTS
1-2 Lamb’s shoulder
1 cup of celery, 1 cup of carrot, 1 cup of onion, diced= mirepoix
½ cup of garlic
2 cups of beef broth
1 cup of red wine
¼ cup of thyme
½ cup of butter or olive oil, butter adds more flavor
2 bay leaves, remove after cooking
Salt and Pepper to taste
1 cup of cornstarch
*Make sure your liquid is covering the meat, if not add more stock if necessary
In a roasting pan, add butter or oil to heat.
Add mirepoix (Celery, carrots, and onion) and sauté for 2 mins.
Season lamb shoulder with salt and pepper, and cook for 2 min on each side. You are just searing for color and flavor. Do not overcook.
Add beef broth and red wine. This process is called “deglazing” the pan, allowing the liquid to loosen the bits from the bottom of the pan.
Add garlic, thyme, and bay leaves.
Cover and place in oven. Cook at 365 for 2.5-3 hours until fork tender.
Mix cornstarch with ¼ cup of water. The consistency should not be thick, it should look like powdered milk. This mixture is called slurry.
Drain the stock from the lamb and add to a sauce pot. Bring to a boil, then stir in the cornstarch slurry in small amounts at a time, because you do not want your sauce to be too thick. You can visibly see the sauce thickening, which will allow you to determine if adding more cornstarch is necessary. If needed added more slurry or liquid, until you reach the desired thickness. Let the sauce simmer for about 10 mins on med heat.
Remove the bay leaves, and add the sauce back to the lamb shoulders. Place in the oven for 10-15 more minutes to allow juices and lamb to marry.
Serve with steamed rice
