Braised Lamb Shoulders

October 23rd, 2012

This recipe comes courtesy of my friend Melissa Masters. Some of my most happy childhood memories include putting all my Barbie dolls in the basket of my bike and heading over to Melissa’s to play dolls. Now that we are all grown up, it is fun that we both share a love of food and have new adventures creating meals for our families.

Braised Lamb Shoulders

by Melissa Masters

2 Shoulder chops

Olive oil

salt & pepper

One medium onion

10-15 garlic cloves (can adjust to taste)

1 cup of double strength beef broth (I used Watkins Beef Bouillon)

1 14 oz can of diced tomatoes

2 tsp dried basil

2 tsp dried oregano

2 sprigs fresh thyme

1 tsp paprika

1. Pan sear the Shoulder Chops on all sides in a little olive oil (1-2 Tbsp).

2. Season with salt and pepper.

3. Chop one medium onion (this can be a small to medium dice

4. Put onion and garlic in bottom of crock pot.

5. In a bowl or large measuring cup, mix together broth, tomatoes and spices.

6. Add to crock pot.

7. Place lamb in crock pot and cover and cook for 6 to 8 hours on low, or until meat is tender.

I served this with roasted baby potatoes and roasted carrots, but would be quiet nice with mashed

potatoes.

Note: If you would like to thicken the broth to make it into a gravy, here are the instructions

1. Strain broth into a measuring cup and note how much liquid you have.

2. Pour broth into a sauce pan and bring to a simmer over med-high heat

3. Meanwhile, make a cornstarch slurry – for each cup of liquid you have in the pot, you will need

1 tablespoon of cornstarch (ie 4 Cups of liquid = 4 Tbsp of cornstarch) Add an equal amount of

cold water and stir until a smooth paste forms.

4. Whisk the slurry into the hot, simmering broth.

5. Bring to a boil and simmer for 5 min or until the starchy taste is gone.