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Braised Shoulder Of Lamb

Diet.Chef's picture
Ingredients
  Lamb shoulder 4 Pound, trimmed of all fat, rolled
  Garlic 2 Clove (10 gm), slivered
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Special oil 4 Tablespoon
  Thinly sliced onions 1 Cup (16 tbs)
  Canned tomatoes 2 Cup (32 tbs), drained
  Beef broth 1 Cup (16 tbs)
  Oregano 1⁄2 Teaspoon
  Cubed eggplant 3 Cup (48 tbs)
  Sliced black olives 1⁄4 Cup (4 tbs)
  Minced parsley 2 Tablespoon
Directions

GETTING READY
1 On the lamb, create a few slits and insert the garlic; rub with the salt and pepper.

MAKING
2 In a Dutch oven, heat 2 tablespoons of oil and add the lamb.
3 Cook until brown on all sides.
4 Add in the onions and cook for 5 minutes.
5 Pour the fat off.
6 Mix in the tomatoes, broth and oregano.
7 Cook covered, for 2 hours over low heat.
8 Turn the meat basting frequently.
9 In a skillet, heat the remaining oil and brown the egplant in it.
10 Add the meat, cook for 30 minutes or until the meat is tender.
11 Add in the olives and cook for another 5 minutes.
12 To a heated serving dish, transfer the meat.
13 Skim the fat from the gravy and stir in the parsley.

SERVING
14 Pour the gravy around the lamb and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
170 Minutes
Ready In: 
180 Minutes
Servings: 
12

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