Braised Lamb Shoulder with Whole Shallots

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Serves 2

Slow cooked, tender and flavorful meat falls off the bone with this simple technique to cook tough shoulder meat. Served with a reduced wine sauce and whole shallots for presentation.

Cooking Tip: Shoulder meat is an over-used muscle and can be very tough. The upside to tougher cuts is that they tend to be more flavorful (and WAY less expensive!) Cooking technique is key: for tougher cuts, slow cooking on low heat tenderizes them and retains their full-flavor.

Cooking Tip: Braising is a technique where the food is cooked in a liquid to impart a tender texture and flavorful product. Food is not fully submerged in liquid, and heat is generally low. The pan should be covered to maximize flavor and minimize evaporation.

1 tablespoon extra virgin olive oil
2 lamb shoulder chops, about 8 ounces each
1/2 cup dry white wine
1/2 cup beef stock
1-2 drops liquid stevia or 1 teaspoon honey
1 teaspoon dried thyme or oregano
6 medium shallots, peeled, left whole
1 tablespoon minced flat-leaf parsley

Heat the oil over medium heat in a large saute pan. Place the chops in the hot pan and brown each side for 3-4 minutes.

Remove the chops and pour in the wine and stock to deglaze the pan by using a wooden spatula to remove the bits of browned meat from the bottom. Stir in the stevia or honey.

Reduce the heat to low and place the chops back into the pan. Sprinkle the dried herbs over the meat and sauce. Once the broth is at a low simmer, cover the pan and let cook for 45 minutes, until the meat tenderizes a bit.

Uncover and baste the meat with some of the pan juices. Place the whole shallots around the meat in the pan. Cover and slow cook another 45 minutes, until the meat is fork-tender and has pulled away from the bone.

Place the chops onto two plates or a platter. Pour the sauce over and arrange the shallots on top and around the meat. Garnish with the parsley.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.