Shoulder of Lamb Braised in Zinfandel

Name: Shoulder of Lamb Braised in Zinfandel
Cuisine: French
Ingredients: 1 recipe All-Purpose Cooked Marinade made with Zinfandel; 1 recipe All-Purpose Cooked Marinade made with Zinfandel; 4 cloves garlic, mashed; 4 juniper berries, crushed; 1 sprig fresh rosemary or ½ teaspoon dried, crumbled; 1 sprig fresh rosemary or ½ teaspoon dried, crumbled; 1 small bunch fresh basil; Bouquet garni of parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Bouquet garni of parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; Bouquet garni of parsley stems, 1 Turkish bay leaf, and 1 sprig fresh thyme; 1 shoulder of lamb, 3 to 4 pounds; 4½ tablespoons chopped fresh Italian parsley leaves; 1 ounce dried boleti; ¼ cup pure olive oil; 1 medium-size carrot, thickly sliced; 1 yellow onion, thickly sliced; 3 medium-size sun-ripened tomatoes, peeled, seeded, and coarsely chopped; 4 cups best available stock; 1 teaspoon meat extract; 1 ounce brandy of your choice or gin; 1 ounce brandy of your choice or gin; Salt; Pepper from the mill; ¼-pound slab pancetta, cut into ⅓-inch cubes

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A nice accompaniment would be a simple risotto flavored with Mediterranean herbs. Boleti are the largest cèpes or porcini, which grow during the summer in temperate climates and during the winter in Mediterranean climates.

Ingredients

1 recipe All-Purpose Cooked Marinade made with Zinfandel
4 cloves garlic, mashed
4

Europe
France
Main course
Gluten-free
Winter
Summer

Method

In a medium-size saucepan, combine the ingredients for the cooked marinade, add 2 cloves of the mashed garlic, the juniper berries, rosemary, basil, and bouquet garni. Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Cool completely and set aside.

Shave most of the fat from the top of the lamb shoulder and remove the shoulder blade to obtain a relatively even openi