Ingredients with Measurements:
- 2 lbs lamb shoulder, bone-in
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken or beef broth
- 1 cup dry white wine
- 1 can (15 oz) white beans, drained and rinsed
- 2 tbsp chopped fresh sage
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season lamb shoulder with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.
4. Add onion and garlic to the pot and sauté until softened.
5. Pour in chicken or beef broth and white wine, scraping the bottom of the pot to release any browned bits.
6. Add white beans and chopped sage to the pot and stir to combine.
7. Return lamb shoulder to the pot, nestling it into the bean mixture.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Braise for 2-3 hours, or until the lamb is tender and falls off the bone.
10. Remove from oven and let rest for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 16g
- Protein: 38g
- Fiber: 4g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck roast or pork shoulder.
- Dry white wine can be substituted with chicken or beef broth.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use cannellini beans or navy beans instead of white beans.
- Add a splash of balsamic vinegar or lemon juice to the braising liquid for a tangy twist.
Tips and tricks:
- For a deeper flavor, sear the lamb shoulder on high heat for a few extra minutes on each side.
- Let the lamb rest for at least 10 minutes before slicing to allow the juices to redistribute.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Storage instructions:
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with the white beans and braising liquid spooned over the top.
- Garnish with fresh sage leaves.
Garnishes:
- Fresh sage leaves
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted carrots and parsnips
- Steamed green beans
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the lamb is tough, it may need to be braised for a longer period of time.
- If the braising liquid is too thin, remove the lamb and beans from the pot and simmer the liquid on the stove until it thickens.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Braising is a cooking technique that has been used for centuries to tenderize tough cuts of meat.
Flavor profiles:
- The lamb is savory and tender, while the white beans add a creamy texture and nutty flavor. The sage adds an earthy, herbaceous note.
Serving suggestions:
- Serve with a crusty baguette to soak up the braising liquid.
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