Syrah Braised Lamb Shoulder |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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From Food & Wine October 2006 Ingredients:
2 tablespoons ground cumin |
3 tablespoons olive oil, divided |
salt & freshly ground black pepper |
1 (5 lb) boneless lamb shoulder, tied |
1 (750 ml) bottle syrah wine |
4 cups chicken stock or 4 cups low sodium chicken broth |
12 fresh thyme sprigs, tied with string |
Directions:
1. Preheat the oven to 350°.
2. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper.
3. Rub the mixture all over the lamb.
4. Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven.
5. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes.
6. Transfer the lamb to a large plate. Wipe out the casserole.
7. Return the lamb to the casserole.
8. Add the wine, chicken stock and thyme sprigs and bring to a boil.
9. Cover with a tight-fitting lid and transfer the casserole to the oven.
10. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
11. Transfer the lamb to a large platter and cover with foil.
12. Discard the thyme sprigs.
13. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
14. Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.
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