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Braised Shoulder Of Lamb

Chef.at.Home's picture
Ingredients
  Lamb shoulder 5 Pound, boned and rolled
  Melted lamb fat 1⁄4 Cup (4 tbs)
  Boiling water 3 Cup (48 tbs)
  Onions 4 Medium, cut in half
  Carrots 4 , quartered
  Yellow turnips 1⁄2 Pound, pared and diced
  Garlic buds 2
  Celery stalks 3 , cut in 3 inch lengths
  Bay leaf 1
  Salt 2 Teaspoon
  Peppercorns 4
  Flour 3 Tablespoon
Directions

1. Wipe the lamb with a clean, damp cloth. Melt the lamb fat in a heavy kettle and sear the meat on all sides.
2. Add 2 cups boiling water, cover and simmer
2 hours.
3. Add onions, carrots, turnips, garlic, celery, bay leaf, salt and peppercorns and 1 more cup of boiling water. Cover and simmer about 40 minutes more, or until the vegetables are very tender.
4. Remove the meat to a warmed platter. Discard the bay leaf, arrange the other vegetables around the meat.
5. Make a gravy by adding 2 or 3 tablespoons of flour, mixed with an equal amount of cold water, to the liquid left in the pan. Boil and stir 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Lamb
Interest: 
Everyday

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