Braised Lamb Ingredients:
2 lbs lamb shoulder chops
3 garlic cloves
2 cups red wine
2 cups vegetable broth
2 tbsp fresh mint
3 tbsp olive oil
Braised Lamb Cooking
1.) Cut turnips and carrots into large
chunks. Chop onion, and finely chop garlic and mint. Zest lemon and reserve.
2.) Generously season chops on both
sides with salt and fresh ground black pepper. Heat 2 tbsp of olive oil a large enamel pot
over medium-high heat, and sear each chop on both sides for 2 minutes.
3.) Remove lamb after searing and let
reserve. In the same pot, add onions and saute for 2 minutes. Add 3/4 of the garlic and
saute for another 2 minutes.
4.) Add turnip and carrots and
continue cooking for another few minutes, then add wine, scraping up any browned bits from
the bottom of the pan with a wooden spoon. Cook wine down for 2-3 minutes.
5.) Return lamb to pot and add stock
until liquid comes up to the sides of the lamb without covering the top of the
6.) Cover the pot, turn the heat down
to a low boil and simmer for 3 hours.
7.) Make gremolata by mixing remaining
garlic, olive oil, mint and lemon zest.
8.) Plate dish by layering vegetables
on the bottom, then meat on top. Add a sprinkling of gremolata over the meat and garnish
with any extra mint leaves. Serve with starch of your choice, like rice pilaf or egg