L’Epaule Braisée (Pistache Languedocienne)

Braised shoulder studded with garlic

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Shoulders of lamb are nearly as prized in France as gigots but the French recognize they need a longer cooking time and are more fatty. They are often boned to enable the fat to be taken off and to make a compact joint for braising. Here is a dish that has a particularly Occitan accent and the alternative title of Pistache languedocienne picturesquely describes the garlic cloves in the accompanying sauce.