Lamb Braise
Start at 5:30 and eat at 8:00
Equipment needed
large heavy bottom pan
wooden spoon
1. Remove pell, the pell is the thin membrane on the outside of the meat. This is not the fat, or the silver skin. It is the very thin membrane, you should remove it so the lamb does not become too gamey when its cooked. Always, always, always do this. I worked with a butcher named Johnnie Weiner (who always wanted to open a hot dog cart and name it "Weiners Weiners') he taught me this while breaking down whole lamb leg.
2. Season with salt and pepper and sear in the pan you will be braising in. Remove and add the following, rough chopped
5 large carrots
3 Celery
1 Onion
Garlic
3. Add to pan and brown, season with salt and pepper
Bay Leaves
Tomato Paste
4. Add to mirepoix, let cook about 5 minutes, stirring occasionally add
Red Wine, any will do
5. Pour about half a bottle of wine in to deglaze, let it eat. Scrub bottom of pan with wooden spoon to get all the goodness up off the bottom.
6. Add the lamb back on top
7. Add water to slightly cover, cover with lid
8. Bring to simmer on top of stove, place in 325 oven for a couple hours
Eat as is, with pasta, with rice, with more veggies, with lavash, with hummus, etc.
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