File this comforting gem away for the first truly chilly day of the fall (we know it’s coming soon). Nuno Alves’ braised lamb shoulder is the very definition of comfort food. Serve with whatever starch you prefer – pasta, polenta, even mashed potatoes. You really can’t go wrong with this tasty braised treat.
- 1 lamb shoulder, trimmed of sliver skin & fat, partially boned, seasoned & tied
- salt & pepper
- soy bean oil for browning
- 3 onions, large diced
- 2 carrots, peeled & large diced
- 2 celery stalks, large diced
- 1/2 head garlic, peeled & smashed
- 1 1/2 teaspoons tomato paste
- 1 cup canned tomatoes
- 1 bottle white wine
- 1 quart chicken stock
- 2 bay leaves
- bunch parsley stems
- Preheat the oven to 300 degrees.
- Heat a little soy oil in a large roasting pan.
- Season the outside of the shoulder with salt & pepper & sear in the oil until it is brown on all sides. Remove from the pan.
- Add the onions, carrots, celery and garlic to the roasting pan and cook until caramelized. Then, add the tomato paste and cook for five minutes.
- Next, add the wine, & cook until it has reduced by three quarters. Add the chicken stock, bay, & parsley stems & bring up to simmer. Reduce by half.
- When reduced, add the lamb back into the pan – the liquid should only come up about half way – change pans if necessary.
- Cover the pan and braise in the preheated oven for four hours. After four hours, remove the shoulder to a clean container & strain the cooking juices over.