Braised Lamb Shoulder
| Serves | 30 |
|---|---|
| Ingredients | Game, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
Source: University of Maryland Green Tidings Food Truck
Featuring lemon grass, lamb shoulders and pickled carrots, this savory dish is filled with flavor and spices.
Ingredients
2 lamb shoulders, trimmed to lay flat
6 shallots, halved
6 garlic cloves, peeled, left whole
2 lemon grass shulks, ends trimmed, beaten
4 sprigs fresh thyme
3 cups white wine
1 gal. demi
1 gal. chicken stock, made fresh
1 oz. Dijon mustard
1 oz. shredded carrots, pickled in pickle liquid overnight
Steps
- In hot rondeau, sear lamb shoulder on both sides until golden brown. Reserve in 6-inch hotel pan. Change oil each time to sear new piece of lamb.
- Once lamb is seared, add shallots, garlic, lemon grass and thyme to rondeau and caramelize.
- Deglaze with white wine and reduce 90%.
- In 6-inch hotel pan, add everything from rondeau, demi and chicken stock. Bring everything up to a simmer and cover with aluminum foil.
- Cook at 330°F on high for 2 1/2 hours until tender.
- Once tender, remove foil and let shoulder cool in broth for 1 hour.
- Remove shoulder, keeping whole, and cool down.
- Strain braising liquid and chill until next day.
- The next day, skim off fat from sauce and reduce until ju consistency.
- Portion lamb shoulder to 3-ounce portions.
Tips
For food truck pickup: Shoulder will be resting warm in reduced braising liquid. Add pickled carrots, Dijon mustard and rustic potato bread.