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Cook the Book: Braised Shoulder of Lamb

Posted by Cathy, October 26, 2007 at 3:45 PM

Editor's note: Our friend and Serious Eater Cathy, who praised this week's Cook the Book selection on Monday, is back with thoughts on today's recipe, which ends our dance with Beyond Nose to Tail. But it doesn't have to end there for you. We're giving away copies of the book. Enter to win here. —The Serious Eats Team

Like a great chocolate mousse, this dish is all about the quality of the main ingredient, so I bought a bone-in shoulder from Karen Weinberg of 3-Corner Field Farm. As Fergus Henderson would say, this was a happy lamb.

The recipe couldn't be simpler: peeled whole shallots and garlic cloves, browned in a little oil; a "bundle of joy" (thyme and rosemary sprigs) laid on top, followed by the shoulder; some light chicken stock, a little white wine, and ample salt and pepper. Cover the pan with foil and park it in a gentle (325°F) oven for about three hours.

The result is fork-tender meat, melting shallots and garlic, and a light yet savory jus. I served it with roasted Golden Nugget potatoes; a salad of wild arugula, romaine, and sherry vinaigrette; and a soft, fruity New Zealand pinot noir.

Next time, I might add a salsa verde or some other sprightly accompaniment. I don't think Fergus would mind.

Braised Shoulder of Lamb

- makes four or five servings -

Ingredients

1 shoulder of lamb, on the bone
20 shallots, peeled and left whole
20 cloves of garlic, peeled and left whole
A splash of olive oil
A bundle of thyme and rosemary
1/2 bottle of white wine
1 liter light chicken stock
Sea salt and black pepper

Procedure

1. In an oven tray deep and wide enough to house your shoulder of lamb, brown the shallots and garlic in oil. Lay the bundle of joy in the pan and put the shoulder of lamb on top. Pour on the white wine and stock. Season the shoulder liberally.

2. Cover with foil and place in a gentle oven for 3-ish hours, as always keeping an eye on it and poking it with a small, sharp knife to check if it's done. As far as cooking meat goes, shoulder of lamb is one of the best-behaved joints and you don't even have to know how to carve. It is a case of attack.

3 Comments | Tags: Cook the Book, Fergus Henderson, Justin Piers Gellatly, lamb, lamb shoulder