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A Cooking Adventure
with Thom |
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Shoulder of Lamb
Braised in Chianti
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Sheep's Creek Farm Lamb Recipes
(From Molly O'Neill, in the New York Times Magazine, 12 April 1998. The recipe
is by Paul Bertolli, chef at Alice Waters' Chez Panisse in Berkeley, California.
Contributed by D. DelBoca <archfarm@telcomplus.net>.)
Servings: 6
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Can be made a day in advance and gently rewarmed.
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Ingredients
3 pounds spring lamb shoulder, cut
into ½ inch cubes.
3 tablespoons olive oil
1 carrot, peeled and finely diced
1 small stalk celery, finely diced
1 shallot, peeled and diced
1 head garlic, cloves peeled
3 sprigs fresh thyme
2 tablespoons flour
1 bottle Chianti
1 teaspoon red-wine vinegar
Salt and freshly ground black pepper to taste |
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Cooking Method
Salt and
pepper the lamb.
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Warm the olive oil in a wide-bottomed pot.
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When the oil is very hot, add the lamb.
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Brown the meat well on all
sides over medium heat for 10 minutes.
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Remove from the pan.
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Add the
carrot, celery, shallot, garlic and thyme and cook
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Add the
meat to the pan and stir in the flour.
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Cook over medium-low heat
for 5 to 8 minutes.
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Raise the
heat to high, add the Chianti and bring to a boil.
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Reduce the heat
and simmer, covered, for 2 hours.
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Remove the meat from the sauce,
discard the thyme and purée the sauce in a food processor.
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Return
the meat to the sauce, stir in the vinegar and serve.
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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