10-HOUR BRAISED LAMB
Serve this savory braised lamb recipe -- adapted from " The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees.
- Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.
- After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepan and simmer over medium-high heat until reduced to 1 1/2 cups.
- Remove roasting pan from oven and add wine to pan, along with stock and remaining 1/2 teaspoon salt. Cover roasting pan with parchment paper-lined foil and return to oven. Continue cooking until meat is almost falling off the bone, about 4 hours more.
- Remove lamb from braising liquid and use a fork to scrape meat away from bones. Divide meat among 4 plates and serve immediately.
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Elisabeth Sono
[email protected]I love this recipe! The lamb is always so tender and the sauce is to die for. I usually serve it over mashed potatoes.
blu face
[email protected]This is a great recipe for a winter meal. The lamb is so comforting and the sauce is rich and flavorful. I highly recommend it.
Marc Epting
[email protected]The lamb was a bit tough, but the sauce was delicious. I think I might try cooking it for a longer amount of time next time.
Brandy Book
[email protected]This was my first time making lamb and it turned out great. The recipe was easy to follow and the lamb was so tender and flavorful. I will definitely be making this again.
Arfin Ahmed Akash
[email protected]I've tried this recipe a few times and it's always a hit. The lamb is always tender and juicy, and the sauce is flavorful. It's a great dish for a potluck or a party.
Hunaid Malik
[email protected]This is a great recipe for a special occasion. The lamb is so tender and flavorful, and the sauce is rich and complex. I highly recommend it.
Larry Randol
[email protected]I love this recipe! The lamb is always so tender and the sauce is to die for. I usually serve it over rice or pasta.
Abdullah Mehar
[email protected]The lamb was a bit dry for my taste, but the sauce was delicious. I think I might try cooking it for a shorter amount of time next time.
Violette Vega
[email protected]This was my first time making lamb and I was really impressed. The recipe was easy to follow and the lamb turned out perfectly. It was so tender and flavorful. I will definitely be making this again.
Sugam Bhattarai
[email protected]I've made this recipe a few times now and it's always a hit. The meat is always tender and juicy, and the sauce is rich and flavorful. It's a great dish for a special occasion or a weeknight meal.
Tawhid jamil Hasan
[email protected]This lamb dish was fall-off-the-bone tender and incredibly flavorful. The braising process really allowed the flavors to meld together and the meat was so moist. I served it over mashed potatoes and it was the perfect comfort food dinner.