Name: Braised Lamb Shoulder with Gremolata
Yield: Serves 4
Ingredients: 2 thyme sprigs; 1 fresh bay leaf; 400 g (14 oz) can whole tomatoes, chopped; 2 rosemary sprigs; freshly ground pepper; 8 baby onions, peeled; 8 baby carrots, peeled; 800 g (1 lb 12 oz) lamb shoulder, cut into 3 cm (1¼ inch) cubes; 2 tablespoons plain (all-purpose) flour; sea salt; 250 ml (9 fl oz/1 cup) red or dry white wine; 1.25 litres (44 fl oz/5 cups) chicken stock; 1 tablespoon tomato paste (purée); 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 30 g (1 oz) unsalted butter; 2 garlic cloves, finely chopped; 1 small leek, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

This simple braise is ageless. The meat is browned, aromatic vegetables added, the wine reduced and stock added, and then the whole thing is simmered gently for two hours. Shoulder is the best lamb cut for this dish, as it gives melt-in-the-mouth tenderness and great flavour.

Ingredients

800 g (1 lb 12 oz) lamb shoulder, cut into 3 cm (1¼ inch) cubes

Dinner

Method

Dust the lamb shoulder cubes with the flour. Heat the oil and butter in a large heavy-based saucepan and cook the lamb in batches until browned all over; be careful not to burn the flour. Remove the lamb from the pan. Add the garlic, leek and sea salt and cook for 5 minutes over medium heat until soft. Return the lamb to the pan, add the wine and simmer gently, stirring occasio

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Braised Lamb Shoulder with Gremolata

Ingredients

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