Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 tablespoons Toyon berries, crushed
- 2 bay leaves
- 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 325°F.
2. Heat the olive oil in a Dutch oven over medium-high heat.
3. Add the lamb pieces and brown them on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
5. Pour in the red wine and beef broth, and stir in the tomato paste, Toyon berries, bay leaves, salt, and pepper.
6. Return the lamb to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven.
8. Bake for 2 to 2 1/2 hours, or until the lamb is tender and falls off the bone.
9. Remove the pot from the oven and let it cool for a few minutes.
10. Serve the Toyon-braised lamb hot, garnished with fresh herbs or Toyon berries.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 to 2 1/2 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 460
- Fat: 28g
- Carbohydrates: 8g
- Protein: 38g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Red wine can be substituted with beef or vegetable broth.
- Toyon berries can be substituted with juniper berries or black peppercorns.
Variations:
- Add chopped carrots, celery, and potatoes to the pot for a one-pot meal.
- Use lamb shanks instead of lamb shoulder for a more elegant presentation.
- Substitute the Toyon berries with other foraged berries, such as elderberries or huckleberries.
Tips and tricks:
- Browning the lamb pieces before braising adds flavor and texture to the dish.
- Crush the Toyon berries with a mortar and pestle or a spice grinder to release their flavor.
- Let the lamb rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store the leftover Toyon-braised lamb in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb in a covered pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Toyon-braised lamb on a bed of mashed potatoes or polenta.
- Garnish the dish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Toyon berries
Pairings:
- Serve the Toyon-braised lamb with a side of roasted vegetables, such as Brussels sprouts or carrots.
- Pair the dish with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or polenta
Troubleshooting advice:
- If the lamb is tough, it may need to cook longer. Return it to the oven and check it every 30 minutes until it is tender.
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:
- Toyon berries were traditionally used by Native American tribes in California as a food source and medicinal plant.
Flavor profiles:
- The Toyon berries add a slightly sweet and tangy flavor to the dish, while the lamb is rich and savory.
Serving suggestions:
- Serve the Toyon-braised lamb as a main course for a special occasion or holiday 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