Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 2-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tansy leaves, chopped
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add lamb pieces and brown on all sides, about 8-10 minutes. Remove lamb from pot and set aside.
4. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Add tansy leaves and sauté for another minute.
6. Add beef broth, red wine, tomato paste, salt, black pepper, and bay leaf. Stir to combine.
7. Return lamb to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2-3 hours, or until lamb is tender and falling off the bone.
10. Remove from oven and let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 8g
Fiber: 2g
Sugar: 3g
Sodium: 800mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Tansy leaves can be substituted with dried thyme or rosemary.
Variations:
- Add chopped carrots and potatoes to the pot for a one-pot meal.
- Use white wine instead of red wine for a lighter flavor.
- Add chopped tomatoes for a more tomato-based sauce.
Tips and tricks:
- Brown the lamb well to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning.
- Let the lamb cool for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of mashed potatoes or polenta.
- Garnish with chopped fresh parsley or tansy leaves.
Garnishes:
- Chopped fresh parsley or tansy leaves.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mashed potatoes, polenta, or roasted vegetables.
Troubleshooting advice:
- If the lamb is tough, it may need to cook for longer.
- If the sauce is too thin, remove the lid and simmer on the stovetop until thickened.
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:
- Tansy is an herb that has been used for centuries in traditional medicine and cooking.
Flavor profiles:
- The tansy adds a slightly bitter and floral flavor to the dish, while the red wine and beef broth create a rich and savory sauce.
Serving suggestions:
- Serve with a glass of red wine for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A