Braised Lamb Shoulder
Braising takes tough unpalatable chunks of meat and renders them silky and soft and delicious. This pairs beautifully with polenta or stewy black beans.
Ingredients
1 lamb roast— shoulder or neck
2 T salt
2 T paprika
3 onions
3 cloves garlic
1 C red wine
2 C water
1 qt cherry tomatoes
Method
- Rub the lamb roast all over with the salt and paprika and let sit overnight
- Heat oven to 300F
- Roughly chop the onion and garlic
- In an oven proof dish place the lamb roast, onions, garlic, red wine, water and tomatoes and cover tightly with tinfoil
- Place in the oven and slow cook until the meat is tender enough to pull with a fork
- Remove from the oven and let cool in the liquid overnight
- Lift any congealed fat from the braise and pick the meat from the bone
- Warm in the cooking liquid and serve
