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Slow-Braised Lamb Shoulder
with Sautéed Winter Spinach
recipe filemeat & poultryslow-braised lamb shoulder
Slow-Braised Lamb Shoulder
Ingredients
2 lamb shoulders, split by butcher into 3 pieces each, on the bone (total of 6 “roasts”)
2 cups dry white wine
1 cup olive oil/canola oil blend
1 large yellow onion, halved and sliced thinly 1 lemon, thinly sliced into wheels
1 garlic head, unpeeled, cut in half horizontally
1 celery stalk, thinly sliced
2 teaspoons coriander seeds, whole
1 teaspoon white peppercorns, whole
1 cinnamon stick, broken in 2-3 pieces
1 bay leaves salt and white pepper
2 tablespoons canola or peanut oil
3 cups chicken stock or bouillon
4 tablespoons butter(OPTIONAL)
¼ cup cured or brined black olives, pitted and chopped
1 ½ pounds spinach, stems removed, washed 2 tablespoons butter, or olive oil salt and white pepper
1 pinch nutmeg

Slow-Braised Lamb Shoulder with Sautéed Winter Spinach

Recipe By Bruce Sherman



Preparation Time: 45 minutes
Cooking Time: 3 hours
Attention Time: 30 minutes

1. In a large mixing bowl, combine all the ingredients on the list from the wine through the bay leaves.
2. Place the lamb pieces in the bowl, and toss well to thoroughly coat the meat with the mixture. Place a piece of plastic film wrap over the bowl and press it down so it directly touches the top of the meat. Place the bowl in the refrigerator for 24-48 hours.
3. On the day of the meal, heat the oven to 325. Remove the bowl from the refrigerator and carefully extract the lamb pieces from the marinade, cleaning off any pieces of vegetables or spices clinging to the meat. Reserve marinade.
3. In an oven proof pan just large enough to accommodate all the lamb pieces, place the 2 tablespoons of canola or peanut oil and heat over a high flame.
4. Salt and pepper the lamb pieces on both sides, and when the oil begins to smoke, carefully place the lamb pieces in the pan. When the underside becomes a caramel brown color (2-3 minutes), carefully turn over and brown the other side.
5. When both sides have browned, remove the meat from the pan to a plate. Carefully pour the reserved marinade into the pan and stir with a wooden or plastic spoon to scrape up any brown bits that have formed on the bottom of the pan.
6.Cook the mixture for 2-3 minutes and then spread it evenly across the base of the pan and place the lamb pieces on top of it. Cover the lamb just to the top, and no more, with the chicken bouillon -the actual amount of bouillon will vary with the size of the pan you are using.
7. Bring the mixture to a boil and then place a piece of aluminum foil over the pan, pressing it down in the pan to directly touch the top of the meat. Place the pan in the oven and try to forget about it for 2 ½ hours.
8. After this time, remove the lamb from the oven and check the tenderness of the meat: if/when it pulls away from the bone without much effort, the shoulder pieces are done. At this stage, place the pan aside to cool the pieces in their cooking liquid. If more cooking is required, place them back in the oven until they are tender.
9.When cool, carefully remove the meat and strain the vegetables from the cooking liquid.
10. For the meal, heat the liquid in a pan, just to a simmer, and place the meat in it until heated through.
11. Quickly cook the spinach in the butter, with some salt, pepper, and a pinch of nutmeg until it just “wilts”. 12.To serve, put a small pile of cooked spinach in the center of each plate and place the warmed lambon top. Stir the chopped black olives into some of the lamb braising liquid and spoon over the meat on the plates.

 
 
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