John Myers
Contents
show
Lamb Shoulder with Italian Touch
The perfect lamb shoulder with italian touch recipe with a picture and simple step-by-step instructions.
- 1300 g Lamb shoulder with bone
- 40 g Garlic cloves
- 100 g Celery
- 100 g Carrots
- 100 g Shallots
- 100 g Leek
- 50 g Spring onions
- 2 Hot peppers
- 800 g Cocktail tomatoes a.d. Can, lumpy items also work
- 4 Branches Rosemary
- 4 Branches Thyme
- Olive oil
- Pepper a.d. Mill, salt
- 4 tbsp Tomato paste
- 250 g Risoni (Italian pasta in rice form)
- 2 tbsp Honey
- 100 ml Dry red wine
Preparation:
- Remove the silver skin from the lamb shoulder. Skin the garlic. Lard the shoulder of lamb on both sides with a few chopped pieces of garlic. Cut the remaining garlic into large cubes. Peel the celery and carrots and cut into small cubes. Peel the shallots, halve and cut into large cubes. Clean the leek, cut in half, wash thoroughly and cut the halves into slices. Clean the spring onions and cut into thick rings. Halve the pepper, remove the core and cut into large cubes.
- For low temperature cooking, preheat the oven to 90 °. Lightly oil the lamb shoulder all around and season well with salt and pepper. In a roasting pan or large saucepan, fry the shoulder all around in a little extra olive oil very hot and spicy. Pour in 400 ml of water, add the sprigs of rosemary and thyme, close the roasting pan or saucepan and place in the oven. The cooking time is 5 hours. Measure the core temperature with a meat thermometer. At the end it should be 72 – 75 °.
- Shortly before the end of the cooking time, lightly sweat the chopped vegetables in a little oil in a saucepan and deglaze with the tomatoes. Bring to the boil briefly with tomato paste and honey, season to taste and, if necessary, add seasoning. Take the roasting pan out of the oven, pour the meat stock into a container and remove the herbs. Put the tomato-vegetables and the risoni around the meat, pour 300 ml of meat stock over everything and mix. Briefly turn the temperature up to 200 ° and slide the roasting pan back into the oven for 25 minutes so that the rice noodles in the vegetables can cook. Stir in 100 ml of red wine 5 minutes before the end of this cooking time and season the vegetables to taste again if necessary.
- Due to the risoni, the vegetables are somewhat similar to a creamy risotto and are a “juicy” accompaniment to the super tender meat. An additional sauce is – I think – not absolutely necessary.
Epilogue:
- Dear Anne, if you should read this …. viiiiiii many thanks again for the great meat. It was a delight and we would have loved to have you there.
Facebook Comments