Braised Lamb Recipe
5 lbs. Triple M Bar leg or shoulder meat cut into 1 1/2 – 2 inch cubes (I like a mix of the 2 cuts)
1/2 cup best quality extra virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 parsnips, chopped
4 stalks celery, chopped
8 crimini mushrooms, sliced
1 bunch parsley, chopped
6 cloves garlic, chopped
2 shallots, chopped
1 oz. dried porcini (optional)
1 T. fresh thyme leaves
2 bay leaves
1 28 oz. can of Italian plum tomatoes, chopped
1 cup port wine
2 cups very good quality red wine
8 cups of roasted chicken stock (recipe follows)
Toss the lamb cubes with Wondra flour and salt and pepper.
In a large saute pan, brown the lamb in 1/2 cup olive oil over medium high heat. Do not crowd the lamb. You may have to cook it in batches. Get the lamb very brown on all sides. Remove the lamb and place in a large Dutch oven or roasting pan. In the pan the lamb was cooked in, add 1/4 cup olive oil and sauté the above listed vegetables down to the bay leaves. Cook vegetables until nicely browned. Add the tomatoes, port, and wine and cook until some wine evaporates. Add chicken stock and bring mixture to a simmer. Pour vegetable mixture over lamb. Cover pan with lid or tight-fitting aluminum foil and bake in a 300 degree oven for about 3 hours. There will not be much fat, but if necessary, skim off any excess. Serve very warm with gnocchi or mashed potatoes. Enjoy!!
PANTRY RECIPE FOR ROASTED CHICKEN STOCK
2 organic fryer chickens
Bone out the chicken. Remove breast meat and bone the legs and thighs. You can use the chicken meat for another use. You should have the whole wings, leg and thigh bones and main carcass bones. Place bones in a roasting pan and roast in a 425 degree oven until nicely browned. Add to pan with bones, a mix of chopped vegetable odds and ends such as onions, garlic, carrots, parsnips, celery, parsley, mushrooms and tomatoes. Toss the vegetables with the bones and roast everything together until browned.
Transfer roasted mixture to a stockpot and cover with approximately 2 gallons of cold water. Get every bit of browned mixture out of the bottom of pan by adding 1 cup very hot water to pan and scraping with a metal spatula or spoon. Get all of that flavor!! Bring to a simmer and cook at a slow simmer for 1 1/2 – 2 hours. Do not let stock come to a hard boil as this will make the stock cloudy. Strain the stock. This should make about 5 quarts of stock. Stock freezes for up to 6 months.