Slowly Braised Lamb Recipes
SLOWLY BRAISED LAMB
Provided by Florence Fabricant
Categories dinner, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Season the lamb with salt and pepper. Preheat the oven to 250 degrees.
- Heat the oil in a casserole large enough to hold the lamb. Brown the lamb on all sides over medium heat; it should take at least 15 minutes. Remove the lamb from the pan and set aside.
- Add the onions and leeks to the casserole and sautee over medium-low heat until they are tender and just turning golden. Stir in the garlic.
- Return the lamb to the casserole and add the stock, wine, lemon juice, tarragon and scallions. Bring to a simmer, cover and place in the oven.
- Bake the lamb for five hours; by then it should be extremely tender. Remove the lamb from the casserole.
- Strain the sauce into a heavy saucepan. Skim off as much fat as possible. Place the solids in a blender or food processor along with 1 tablespoon of the minced parsley. Puree, adding a little of the sauce if necessary. Add this puree to the sauce, reheat and check seasonings.
- Remove the strings from the lamb. Slice the roast down the middle the long way, then cut it into chunks. Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then unmold onto a warm serving platter. Sprinkle the remaining minced parsley over the top, garnish the platter with parsley sprigs and serve, with the sauce on the side.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 196 milligrams, Sugar 1 gram, TransFat 0 grams
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- Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
- Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
- Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
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