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



Sweat mirepoix

Add garlic


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.

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