Ingredients with Measurements:
- 2 lbs. of lamb shoulder, bone-in
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 tsp. of smoked paprika
- 1 tsp. of ground cumin
- 1 tsp. of dried oregano
- 1 bay leaf
- 1 cup of dry white wine
- 1 cup of chicken broth
- 2 tbsp. of olive oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the lamb shoulder with salt and pepper.
3. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
4. Brown the lamb shoulder on all sides, about 5 minutes per side. Remove from the pot and set aside.
5. In the same pot, sauté the onion, garlic, red and green bell peppers until softened, about 5 minutes.
6. Add the chopped tomatoes, smoked paprika, ground cumin, dried oregano, and bay leaf. Cook for another 5 minutes.
7. Pour in the white wine and chicken broth, and bring to a boil.
8. Return the lamb shoulder to the pot, cover with the lid, and transfer to the oven.
9. Bake for 2 hours, or until the lamb is tender and falls off the bone.
10. Remove from the oven and let rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 10g
Protein: 40g
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 potatoes, carrots, and celery to the pot for a heartier meal.
- Use different spices such as cinnamon, coriander, or turmeric for a different flavor profile.
Tips and tricks:
- Browning the lamb shoulder before baking adds flavor and helps to seal in the juices.
- Letting the lamb rest before serving allows the juices to redistribute and makes for a more tender and flavorful meat.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Castellana de Cordero in a large serving dish with the vegetables and sauce on top of the lamb.
Garnishes:
- Garnish with fresh parsley or cilantro for added flavor and color.
Pairings:
- Serve with a side of crusty bread to soak up the sauce.
- Pair with a light red wine such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, and Brussels sprouts.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the lamb is tough, it may need to cook longer in the oven.
Food safety advice:
- Make sure the lamb reaches an internal temperature of 145°F before serving to ensure it is safe to eat.
Food history:
- Castellana de Cordero is a traditional Spanish dish from the Castilla y León region.
Flavor profiles:
- The dish has a rich and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the Castellana de Cordero as a main course for a special occasion or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish