Slowly Braised Lamb
Updated October 10, 2023
- Total Time
- 6 hours
- Prep Time
- 30 minutes
- Cook Time
- 5 hours 30 minutes
- Rating
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Ingredients
1 boned shoulder of spring lamb, about 3 ½ pounds, rolled and tied
Salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
1 cup finely chopped onions
½ cup finely chopped leeks
3 cloves garlic, peeled and minced
½ cup chicken or veal stock
½ cup dry white wine, kosher for Passover
2 tablespoons lemon juice
3 sprigs fresh tarragon, or 1 teaspoon dried
2 scallions, finely chopped
2 tablespoons finely minced parsley
Sprigs of parsley for garnish
Nutritional analysis per serving (6 to 8 servings)
5 grams carbs; 11 milligrams cholesterol; 170 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 15 grams fat; 1 gram fiber; 198 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the lamb with salt and pepper. Preheat the oven to 250 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Bake the lamb for five hours; by then it should be extremely tender. Remove the lamb from the casserole.
- Step 6
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.
- Step 7
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.
Private Notes