Whether it be the post holiday letdown, the pinch of the recession combined with the holiday credit card bills or simply the winter blues January can be a tough month. However, it can also be a time to slow down and take it easy after all the rushing of the holiday season.
This is the perfect dish for this time of year because it is very economical and comforting.
Perfect for a lazy Sunday afternoon at home.
Lamb shoulder costs a lot less then other lamb parts such as the leg or loin chops. Braising it for hours allows this usually tough cut of meat to become fork tender. Be sure to cut around the blade bone before cooking so that carving will be easier.
Because everything cooks in one pot you can put you feet up by the fire, pour a glass of wine and relax while your house is filled with the aroma of this wonderful dish.
See..every cloud has a silver lining!
Braised Lamb Shoulder
Scatter garlic cloves on the bottom of a large dutch oven.
Place the lamb shoulder on top.
Mix olive oil , minced garlic, rosemary, salt and pepper and rub all over roast.
Cover and Roast for 3 hours.
Add carrots, potatoes water and wine.
When vegetables are tender and the meat has pulled away from the bone remove from oven.
Place roast on a platter and cover with foil.
With a slotted spoon remove vegetables to a serving dish and keep warm.
Place dutch oven over medium high heat on stove top.
Add chicken broth and mint and bring to a boil stirring well to get bits off the bottom of the pot. In a small jar mix 1/4 cup each of flour and water and shake until smooth.
Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season to taste.
Slice roast and serve.
Wine Suggestion: Syrah
Cheers!
- 1 lamb shoulder (about 5 pounds)
- 1 head of garlic
- rosemary
- salt and pepper
- minced garlic
- olive oil
- carrots cut up
- potatoes cut up
- 1/2 cup of water
- 1/2 a cup of white wine
- 1 cup of chicken stock
- mint leaves minced
Scatter garlic cloves on the bottom of a large dutch oven.
Place the lamb shoulder on top.
Mix olive oil , minced garlic, rosemary, salt and pepper and rub all over roast.
Cover and Roast for 3 hours.
Add carrots, potatoes water and wine.
When vegetables are tender and the meat has pulled away from the bone remove from oven.
Place roast on a platter and cover with foil.
With a slotted spoon remove vegetables to a serving dish and keep warm.
Place dutch oven over medium high heat on stove top.
Add chicken broth and mint and bring to a boil stirring well to get bits off the bottom of the pot. In a small jar mix 1/4 cup each of flour and water and shake until smooth.
Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season to taste.
Slice roast and serve.
Wine Suggestion: Syrah
Cheers!
