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Braised Lamb Shoulder
by
Walter
Calificación: 4.0
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%3C/p%3E%3Cp%3EAdd%20the%20roasted%20vegetables%20and%20chicken%20stock%3C/p%3E%3Cp%3ECover%20the%20pot%20and%20braise%20the%20shoulder%20in%20the%20oven%3C/p%3E%3Cp%3Efor%20about%203%20hours%20at%20150%20C%20or%20till%20soft%3C/p%3E%3Cp%3EIn%20a%20blender%20mix%20anchovy,%20olives,%20garlic,%20salt,%20pepper%3C/p%3E%3Cp%3Eand%20olive%20oil%20together%3C/p%3E%3Cp%3EBlend%20sun%20dried%20tomatoes%20with%20a%20little%20olive%20oil%3C/p%3E%3Cp%3ECut%20potatoes%20in%20fondant%20shape%3C/p%3E%3Cp%3ECook%20them%20in%20a%20butter%20and%20thyme%20flavored%20stock%3C/p%3E%3Cp%3Etill%20soft%3C/p%3E%3Cp%3ECut%20the%20lamb%20shoulder%20in%20200%20g%20pieces%20and%3C/p%3E%3Cp%3Evacuum%20pack%20with%20the%20reduced%20braising%20liquid%3C/p%3E%3Cp%3EHeat%20up%20in%20hot%20water%20when%20required%3C/p%3E%3Cp%3EServe%20with%20fresh%20French%20Beans,%20Fondant%20potato%3C/p%3E%3Cp%3ETomato%20puree%20and%20Tapenade%3C/p%3E%3Cp%3EThis%20recipe%20serves%2010%20friends,%20have%20a%20good%20bottle%20of%20wine%20with%20it,%20something%20from%20the%20Rhone%20Valley%20in%20France%20or%20a%20nice%20Australian%20Shiraz%3C/p%3E){kind=link}