Ingredients
- 4 to 5 pound lamb shoulder, trimmed, bone in
- 1/4 cup extra virgin olive oil
- 2 cup carrots, peeled and rough chopped then minced fine in food processor
- 2 cup celery ribs, peeled and rough chopped then minced fine in food processor
- 4 cup medium size red onions, cut into small dice
- 4 cup anchovies, chopped fine
- 4 clove garlic, peeled and smashed
- 4 cup red wine
- 2 cup tomato sauce (prepared)
- 3 tablespoon red wine vinegar
- 5 cup brown meat stock (either beef, chicken or veal)
- 4 cup bay leaves
- 1 tablespoon fresh rosemary leaves, chopped
- 4 to 5 pound lamb shoulder, trimmed, bone in
- 1/4 cup extra virgin olive oil
- 2 cup carrots, peeled and rough chopped then minced fine in food processor
- 2 cup celery ribs, peeled and rough chopped then minced fine in food processor
- 4 cup medium size red onions, cut into small dice
- 4 cup anchovies, chopped fine
- 4 clove garlic, peeled and smashed
- 4 cup red wine
- 2 cup tomato sauce (prepared)
- 3 tablespoon red wine vinegar
- 5 cup brown meat stock (either beef, chicken or veal)
- 4 cup bay leaves
- 1 tablespoon fresh rosemary leaves, chopped
- 1 pound fresh shucked peas or frozen spring peas
- 3 pound shallots minced or 1 medium size spanish onion cut into small dice
- 3 tablespoon extra virgin olive oil
- 2 tablespoon sweet unsalted butter
- 1/4 pound sliced bacon, diced
- 3 tablespoon fresh chopped parsley
- 3 tablespoon fresh chopped mint
Preparation
Baking Directions:
For lamb shoulder:Preheat oven to 350 degrees F.
In large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Season lamb shoulder heavily with salt and pepper, and brown in casserole evenly on all sides.
When lamb is brown, remove from pot and set aside.
Drain fat if it appears or smells burnt.
Refresh pot with a little more fresh oil.
Add carrots, celery and onions and slowly sweat over medium heat, stirring occasionally for about 5 minutes or until vegetables begin to soften.
Lower heat if necessary so vegetables do not burn.
When vegetables are soft and translucent, add the garlic and anchovies, and sauté for 2 minutes.
Deglaze pot with red wine, scraping the bottom to remove all lamb that has been left.
Reduce wine by half then add the tomato sauce, vinegar and meat stock.
Return lamb back to pot, add rosemary and bay leaves, cover tightly with foil or lid that fits.
Transfer to oven and braise for 2 1/2 to 3 hours or until meat is fork tender.
To serve, allow braise to cool for 10 minutes.
Remove bay leaves, cut lamb into large equal portions and serve over mashed potatoes or soft polenta.
Ladle the sauce on top and drizzle with olive oil to finish and serve.
For spring peas:In a large sauté pan over medium heat, heat the extra-virgin oil and butter, add the sweet minced shallots (or onion), and cook over low heat until translucent.
Add the bacon and cook until crisp.
Add the peas and sauté over low heat for 6 to 8 minutes until tender.
Just before serving, add the fresh herbs and season with salt and pepper.
Serve with the spring lamb.
