Slowly Braised Colorado Lamb Shoulder
Comme En Provence
Chef Jean-Michel Diot offers his own exciting take on one of France’s classic cold-weather dishes.
Serves 6
Lamb shoulder, boneless, cut in 12 pieces (6 pounds)
8 tablespoons extra virgin olive oil
Salt and pepper, to taste
16 garlic cloves, peeled and split
3 stalks celery, diced
4 large onions, peeled and diced (1/2-inch chunks)
4 large carrots, peeled and diced (1/2-inch chunks)
2 fennel bulbs, trimmed and cut lengthwise into quarters
2 tablespoons tomato paste
12 tomatoes, quartered
2 tablespoons flour
4 cups dry white wine
24 fingerling potatoes, peeled and halved
1 bouquet garni (4 sprigs thyme, 8 sprigs parsley, 1 bay leaf wrapped in cheese cloth)
1/2 teaspoon cumin seeds
8 cups of water
1. Preheat oven to 325ºF.
2. In large braising casserole warm oil on medium heat.
3. Season lamb with salt and pepper, then brown very well on all sides. When lamb is nicely colored, remove from casserole and set aside.
4. Add garniture: garlic, celery, onion, carrot, fennel and stir until golden brown (about 10 minutes), then add tomato paste and fresh tomatoes, cook for 10 more minutes.
5. Drain all vegetables into a colander to remove excess fat.
6. Put meat and vegetables back in casserole, add the flour, stir, then deglaze with white wine and reduce.
7. Add potatoes, bouquet garni, cumin seeds and water.
8. Put pot over medium heat and bring liquid to a simmer, then cover casserole.
9. Place casserole into oven to braise for 2 1/2 hours (if stew seems dry, you can add 1 cup of water while it’s braising.)
10. Before serving remove the bouquet garni, taste for seasoning. Add salt and pepper, to taste.
11. Serve into a deep large serving platter.
Slowly Braised Colorado Lamb Shoulder