Dominican Braised Lamb Recipes

BALSAMIC-BRAISED LEG OF LAMB

Steps:

• Cut the leg of lamb into 4 even pieces.
• Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Sprinkle the lamb pieces and bones all over with salt and pepper. Working in batches (to not overcrowd the pot), sear the meat and bones in the hot oil until well browned on all sides. Remove from the pot and set aside. Pour off excess oil from the pot and then add the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Add the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes.
• Remove the lamb from the braising liquid and pull into large chunks. Remove the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Cook over medium heat until the liquid is reduced by half. Turn off the heat, add the lamb back to the pot and spoon the reduced liquid over the top to glaze. Keep warm until ready to serve.

DOMINICAN BRAISED LAMB

Steps:

• Preheat oven to 350 degrees. To make the lamb, in the bottom of a large Dutch oven or braising pan, heat the oil over high heat. Sprinkle lamb shanks with salt and pepper and cook until seared all over. Remove shanks, drain excess oil and return shanks to the pan. Add garlic, chicken stock, capers and enough cold water to just cover the shanks. In a square of cheesecloth, tie together the thyme, tarragon and Scotch bonnet and add to the pan.
• Return the pan to high heat and bring just to a boil. Remove from the heat, cover the pan and bake in the oven until the meat is very tender and begins to pull away from the bone, about 2 1/2 hours. Remove from the oven and cool. Discard the cheesecloth bundle.
• To make the sauce, in a large saucepan, melt the butter over medium heat. Add the onion, celery, bell pepper, shallots and garlic and cook, stirring, until the vegetables are soft, about 5 minutes. Using your hands, squeeze as much excess liquid from the drained tomatoes as possible. Add the tomatoes to the pan along with the tomato paste, sugar and 1 teaspoon of the capers. Add 2 1/2 cups of the liquid the lamb shanks were cooked in. Tie the sliver of Scotch bonnet in a piece of cheesecloth and add. Bring to a boil, adjust the heat and simmer, uncovered, for 1/2hour.
• Remove and discard the cheesecloth bundle. Working in batches, carefully puree the mixture in a blender. Return the sauce to the pan. If it is very thick, whisk in more of the lamb cooking liquid. Season with salt and pepper.
• When ready to serve, reheat the lamb shanks in their liquid on top of the stove. Stir the remaining teaspoon of capers into the sauce and reheat if necessary. Place a lamb shank on each of 4 deep plates. Cover with sauce and sprinkle with cilantro. Serve immediately.