Ingredients with Measurements:
- 1 lamb shoulder (about 4-5 lbs)
- 2 fennel bulbs, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup pitted kalamata olives
- 2 cups chicken or beef broth
- 1 cup dry red wine
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp honey
- 1 tbsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Tongs
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season the lamb shoulder with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Sear the lamb shoulder on all sides until browned, about 8-10 minutes.
5. Remove the lamb shoulder from the pot and set aside.
6. Add the sliced fennel, chopped onion, and minced garlic to the pot and sauté for 5-7 minutes until softened.
7. Add the tomato paste, honey, and dried oregano to the pot and stir to combine.
8. Pour in the red wine and broth and bring to a simmer.
9. Return the lamb shoulder to the pot and spoon some of the sauce over the top.
10. Cover the pot with a lid and transfer to the oven.
11. Braise the lamb shoulder for 3-4 hours, or until the meat is tender and falls off the bone.
12. Remove the pot from the oven and let the lamb shoulder rest for 10-15 minutes.
13. Use tongs to transfer the lamb shoulder to a serving platter.
14. Stir in the pitted kalamata olives to the sauce and adjust seasoning with salt and pepper.
15. Spoon the sauce over the lamb shoulder and serve.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
5. Temperature:
Oven temperature: 325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 10g
Protein: 45g
Sodium: 800mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck roast or pork shoulder.
- Kalamata olives can be substituted with green olives or capers.
- Dry red wine can be substituted with beef or chicken broth.
Variations:
- Add chopped carrots and celery to the pot for extra vegetables.
- Use fresh oregano instead of dried oregano for a brighter flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Sear the lamb shoulder well to develop a deep, rich flavor.
- Let the lamb shoulder rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the internal temperature of the lamb shoulder reaches 145°F.
Storage instructions:
- Store leftover braised lamb shoulder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb shoulder in the oven at 325°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the lamb shoulder on a large platter with the sauce spooned over the top.
- Garnish with fresh herbs like parsley or thyme.
Garnishes:
- Fresh herbs like parsley or thyme
- Lemon wedges
Pairings:
- Roasted or mashed potatoes
- Steamed or roasted vegetables like green beans or asparagus
- Crusty bread
Suggested side dishes:
- Roasted potatoes with garlic and rosemary
- Sautéed spinach with garlic and lemon
- Grilled asparagus with lemon and parmesan
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stove over medium heat until it thickens.
- If the lamb shoulder is tough, it may need to braise for longer.
Food safety advice:
- Use a meat thermometer to ensure the internal temperature of the lamb shoulder reaches 145°F to prevent foodborne illness.
Food history:
- Braised lamb shoulder is a classic dish in Mediterranean cuisine, particularly in Greece and Italy.
Flavor profiles:
- The braised lamb shoulder has a rich, savory flavor from the meat and broth, balanced by the sweetness of the honey and the tanginess of the olives.
Serving suggestions:
- Serve the braised lamb shoulder with a glass of red wine, like a Cabernet Sauvignon or Chianti.
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