Syrah Braised Lamb Shoulder
- Ready In:
- 4hrs
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 tablespoons ground cumin
- 3 tablespoons olive oil, divided
- salt & freshly ground black pepper
- 1 (5 lb) boneless lamb shoulder, tied
- 1 (750 ml) bottle syrah wine
- 4 cups chicken stock or 4 cups low sodium chicken broth
- 12 fresh thyme sprigs, tied with string
directions
- Preheat the oven to 350°.
- In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper.
- Rub the mixture all over the lamb.
- Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven.
- Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes.
- Transfer the lamb to a large plate. Wipe out the casserole.
- Return the lamb to the casserole.
- Add the wine, chicken stock and thyme sprigs and bring to a boil.
- Cover with a tight-fitting lid and transfer the casserole to the oven.
- Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
- Transfer the lamb to a large platter and cover with foil.
- Discard the thyme sprigs.
- Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
- Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
<a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>