Braised Lamb Shoulder
- 2 ½ pounds lamb shoulder, cut in 4 pieces
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion cut in 1/4-inch dice
- 4 cloves garlic, finely minced
- 2 carrots, peeled and cut in 1/4-inch dice
- 1/2 cup dry red wine
- 4 cups chicken stock
- 1/4 cup canned tomatoes
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons sherry vinegar
- Heat the oven to 300°F. Pat the lamb dry with paper towels and season all over with salt and pepper. Set aside.
- Add the oil to a large braising pan or Dutch oven over medium-high heat. When the oil is hot, add the seasoned lamb pieces and sear until nicely caramelized on all sides, about 2 minutes per side.
- Remove the lamb pieces to a plate and add the diced onion and carrots to the pan. Cook and stir until tender, 3 to 4 minutes, and then add the garlic stirring constantly to prevent it from burning.
- Deglaze the pan with the red wine, stirring to scrape any brown bits from the bottom of the pan.
- Place lamb in a slow cooker along with the vegetables, stock, tomatoes, thyme and rosemary. Cook on low for 8 to 10 hours, or until the lamb is falling apart.
Source: American Lamb Board