Braised Lamb

Hi Smiley’s!!

This Summer has gone by so fast. It was filled with many family adventures but of course I didn’t forget my Smileys along the way. I have been working on some new recipes and video requests so I can’t wait to get back to the swing of things on YouTube and here!

Speaking of here! This is a new adventure as well! I have had so many requests to start a blog. Since 2009 actually. Well, it is 2017 and I have finally started it! So welcome! I hope that we all enjoy it.

So let’s talk Lamb! I have to admit, I was not really a fan. I didn’t like that gamey after taste and therefore wasn’t really interested in trying it again. However; one year I surprised my hubby to a wine dinner for his birthday and they served lamb. To my surprise I really enjoyed it and wanted more! That’s when I learned, hmmm, maybe it’s not necessarily the lamb but the way it is made. Fast forward to early 2016. I went to Costco and picked up these pre-made lamb shanks. So good, so tender, but there were only two! The Cost: 20.00 and my family and I were trying so hard to share with one another but there just wasn’t enough. So this Summer I remembered that lamb and I wanted to make it. So here began the preparing’s of my recipe.

You will need:

10 Lamb Chops or Shanks (short boned chops)
Himalayan Pink Sea Salt
Ground Black Pepper
EvOO (Extra Virgin Olive Oil)
1 Red Onion, peeled & chopped
2 Sprigs of fresh Rosemary (leaves only)
8 Garlic Cloves, peeled and chopped
3/4 Cup Balsamic Vinegar
1 1/4 Cups Dry Red Wine (Cabernet-esq)
2 Tbs Worcestershire

Instructions:

Preheat oven to 375 degrees.
Pour EVOO in dutch oven. Just enough to sear your meat. Meat will be seared on stove at medium heat.
Wash and Season meat with salt & pepper.
Brown lamb on both sides. Once browned, remove from pan.
Saute onion and garlic in dutch oven until onion is transluscent.
Meanwhile, combine all liquids in a separate bowl. Stir. Pour into dutch oven.
Add browned lamb back to dutch oven.

Add rosemary leaves.
Cover and reduce heat to low.

Simmer and let marinade reduce for 5 minutes.
Cook in oven (covered) 2 hours.

Cooking Notes:

  • Recipe serves five. Of course, this will vary dependent upon the appetite of your family and if seconds and thirds are involved. This recipe is very delicious.
  • I like to combine all of my liquids in a glass measuring cup.
  • The wine I used for this recipe came from a local winery; however, I would equate it to a Cabernet.

I like to choose good quality Extra Virgin Olive Oil and Balsamic Vinegar. I tend to buy it like wine by going to a balsamic and olive oil store. If you do not have one of these stores, choose EVOO and vinegar that has a harvest date notated and that is in a dark bottle. Expiration date should be one year from harvest date.

Well Smileys, that’s all for my first post. I hope you enjoy this recipe as much as my family and a few friends did. And as always…..Bon Appetit’ and Happy Cooking.

Sincerely,

Smiling Danny

(Bye)

 

Braised Lamb served with mashed Cauliflower, sauteed Zucchini and Squash. Pair with a glass of the wine that you used to braise the lamb.
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