Braised Lamb with Caramelized Shallots

Dinner parties are one of my favorite activities. There is something about a house full of people eating and drinking together that just can’t be beat for me. I love to cook a big meal while everyone settles in. The one problem is that means I might miss out of on catching up with my guests. The solution is finding a meal where most of the components can be made ahead of time. That way, all I really need to do is toss the salad or some other small final prep work. This lamb is a perfect example. The real work happens hours in advance with only a very small bit of work at the end. Plus, the house will smell amazing when your guests arrive!

Braised Lamb with Caramelized Shallots

  • Servings: 6-8
  • Time: 5 hours
  • Print

DSC_0021Ingredients:

  • 3-4 lb lamb leg or shoulder
  • 1 lb shallots
  • 5 cloves garlic
  • 6 sprigs rosemary
  • 2 bay leaves
  • ½ cup olive oil
  • ¼ cup sherry
  • ¼ cup apple cider vinegar
  • ¼ cup sugar
  • 2-3 cups chicken stock
  • Salt & pepper, to taste

Preparation:

  1. Preheat oven to 300*
  2. Blend oil, 1 clove garlic, and leaves from 3 of the rosemary sprigs until fairly smooth; set aside to rest
  3. In a heavy dutch oven, heat 1 tbsp olive oil; season the lamb with salt and pepper; sear until well browned; remove from pan; wipe the pan clean and return to heat
  4. Add 1 tbsp olive oil to pan; peel shallots, leaving the root attached, and saute until browned; add sugar, sherry, and vinegar; cook over medium heat until the liquid is reduced, sugar is dissolved, and the shallots are glazed; add garlic cloves
  5. Return lamb to the pan; pour ½ of rosemary oil over lamb; add chicken stock, bay leaves, and remaining rosemary sprigs
  6. Cover; braise in oven until lamb is very tender, approximately 3-4 hours; remove lid from pan and cook until lamb is browned and crisp on top
  7. Remove from heat; allow to rest 15 minutes; shred lamb
  8. For serving – drizzle with rosemary oil, serving over polenta

One thought on “Braised Lamb with Caramelized Shallots

  1. Pingback: Friday Five

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