Wednesday, May 26, 2010
Braised Spring Lamb
Brown one 5 lb. lamb shoulder in a large rondeau.
Add mirepoix: 1 carrot, 2 celery ribs & 1 onion diced
Add 3 cups red wine, 3 cups chicken stock, 2 t. good salt & a small bunch of thyme. braise in the oven un-covered for about 5
hours at 325.