This simple braise is just the beginning.
If you aren't sold on the idea of braising just yet, this recipe will make you a convert. Cooking low and slow gives the meat, fat, connective tissue, and bone marrow time to meld and create a tender dish with a silky, rich jus. Use this recipe as a guide for braising any large cut. You'll find that whether you're cooking pork, lamb, or beef, it yields amazing results that can be transformed into countless meals throughout the week. Here are 9 ideas to get you started:
- Serve over polenta or grits.
- Make pasta sauce.
- Burritos, quesadillas, or tacos.
- Breakfast hash.
- Top a bowl of ramen.
- Jazz up a salad.
- Gameday nachos.
Braised Lamb Shoulder or Neck
3 Cloves Garlic, Minced
1 Whole White Onion, Diced
1 15 oz can Crushed or Diced Tomatoes, Drained
3 Bay leaves
3 Springs Thyme
3 Sprigs Rosemary
2 Cups Red Wine
2 Cup Stock of Your Choice, or Water
Preheat oven to 325° F. Pat lamb dry and season liberally with salt and pepper.
Heat dutch oven over high heat. Sear the lamb on all sides until dark brown, starting fat side down.
Remove the shoulder or neck and add garlic and onion. Cook until tender, 2-3 minutes.
Carefully place the shoulder back in the dutch oven along with the remaining ingredients.
Cover, place in the oven, and cook until fork tender, about 3 hours.
Remove the meat from the bone and enjoy!
Butter or Oil
Heat a skillet over medium/high heat. Add butter or oil and toast open hoagie rolls.
Slather on Tzatziki then top with fresh arugula and warm Braised Lamb Shoulder.
Get out the napkins and enjoy.