Shoulder of Lamb Braised in Chianti
Published April 11, 1998
- Total Time
- 2 hour 30 minutes
- Rating
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Ingredients
Salt and freshly ground black pepper to taste
3 pounds spring lamb shoulder, cut into ½-inch cubes
3 tablespoons olive oil
1 carrot, peeled and finely diced
1 small stalk celery, finely diced
1 shallot, peeled and diced
1 head garlic, cloves peeled
3 sprigs fresh thyme
2 tablespoons flour
1 bottle Chianti
1 teaspoon red-wine vinegar
Nutritional analysis per serving (8 servings)
6 grams carbs; 122 milligrams cholesterol; 522 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 42 grams fat; 1 gram fiber; 472 milligrams sodium; 29 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
Salt and pepper the lamb. Warm the olive oil in a wide-bottomed pot. When the oil is very hot, add the lamb. Brown the meat well on all sides over medium heat for 10 minutes. Remove it from the pan.
- Step 2
Add the carrot, celery, shallot, garlic and thyme and cook over low heat, loosening any brown pan crust with 2 tablespoons of water. Add the meat to the pan and stir in the flour. Cook over medium-low heat for 5 to 8 minutes.
- Step 3
Raise the heat to high, add the Chianti and bring to a boil. Reduce the heat and simmer, covered, 2 hours. Remove the meat from the sauce, discard the thyme and puree the sauce in a food processor. Return the meat to the sauce, stir in the vinegar and serve. Can be made a day in advance and gently re-warmed.
Private Notes