Braised Shoulder of Lamb
|Flour||1⁄4 Cup (4 tbs)|
|Lamb shoulder||5 Pound, boned and rolled|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Dry red table wine||1 Cup (16 tbs)|
|Hot water||1 Cup (16 tbs)|
1. Combine flour, salt and pepper. Dredge lamb roast with flour mixture.
2. Melt butter in Dutch oven medium heat. Add lamb and brown well on all sides.
3. Add onion, garlic, wine, water, bay leaf, peppercorns, thyme and salt to taste. Cover with vac-control valve closed. Lower heat and simmer 2 to 2 1/2 hours or until meat is tender. Turn meat occasionally during cooking time.
4. Cut lamb in slices for serving. Strain juices in pan and serve with lamb.