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