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Braised Shoulder Of Lamb

10min.chef's picture
Ingredients
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Lamb shoulder 5 Pound, boned and rolled
  Butter/Margarine 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Dry red table wine 1 Cup (16 tbs)
  Hot water 1 Cup (16 tbs)
  Bay leaf 1
  Peppercorns 3
  Thyme 1 Pinch
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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