Neil Perrys Braised Lamb Shoulder With Thyme Roasted Mushrooms Recipes

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BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL



Braised Lamb Shoulder with Thyme, Carrots, and Fennel image

Provided by Christian Etchebest

Categories     Lamb     Braise     Dinner     Fennel     Carrot     Spring     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
3 tablespoons butter
2 tablespoons olive oil
2 large red onions, coarsely chopped
6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds
1 head of garlic, unpeeled, cut horizontally in half
8 large fresh thyme sprigs
1 1/2 pounds tomatoes, coarsely chopped
1 1/2 cups (or more) water
2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips
1 bay leaf

Steps:

  • Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
  • Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
  • Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

ROSEMARY AND THYME BRAISED LAMB SHOULDER



Rosemary and Thyme Braised Lamb Shoulder image

Provided by Gina Marie Miraglia Eriquez

Categories     Lamb     Braise     Easter

Yield Makes 8 servings

Number Of Ingredients 17

For lamb:
1 (6-pound) bone-in lamb shoulder roast, tied
1 large head garlic, separated into cloves (about 12), peeled
1 1/2 tablespoons kosher salt
1 tablespoon grated lemon zest
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary plus 1 sprig
1 tablespoon minced fresh thyme plus 5 sprigs
2 cups dry white wine
2 cups water
For sauce:
2 tablespoons all-purpose flour
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
Equipment:
a heavy 6 1/2 - 7 quart nonreactive heavy pot with a tight fitting lid, or a heavy-duty nonreactive roasting pan with heavy-duty foil

Steps:

  • Roast lamb:
  • Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
  • Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
  • Bring roast to room temperature (about 1 hour).
  • Preheat oven to 350°F with rack in lower third.
  • Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
  • Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
  • Make sauce:
  • Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
  • To serve:
  • Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.

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