Lamb Shoulder with Seasonal Vegetables
Main Dishes • European
Description
Recipe by John Davis, chef at a local American restaurant.
Ingredients
- Lamb Shoulder 2⅖ kg
- Rosemary 1 bunch
- Thyme 1 bunch
- Garlic 0 oz
- Vegetable Oil 5 qt
- Carrot 5 oz
- Potato 5 oz
- Baking Tomatoes 10 oz
- Red Grape Juice 15 fl oz
- Olive Oil 0 fl oz
- Shallot 0 oz
- Celery salt 0 oz
- Water 0 qt
- Scallions 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
From the shoulder, cut off the shank and use only the meaty part for now. Mix thyme (leaves from two sprigs), salt, pepper, and garlic (5 cloves) pressed through a garlic press. Rub this mixture onto the shoulder, place it in a tray, cover with foil, and let it marinate for about 1 hour.
Step 2
After an hour, remove the foil, completely coat the spatula with vegetable oil, and place it in a preheated oven at 195°F for 8 hours.
Step 3
Peel the potatoes (young potatoes can be left unpeeled) and cut them into large pieces. Leave the peeled carrot whole (set one carrot aside for the sauce) if it is not too large, or cut it in half.
Step 4
Take a sprig of thyme and rosemary, remove the leaves, and mix them with olive oil, adding salt and pepper to taste. Arrange the vegetables in a baking dish, drizzle with the mixture, cover with foil, and bake in a preheated oven at 300°F for about an hour.
Step 5
Coarsely chop the remaining shank from the shoulder, place it in a baking tray, and send it to a preheated oven at 430°F for 1 hour.
Step 6
Sauté the finely chopped onion and celery in olive oil until softened.
Step 7
In a pot, combine the roasted leg, sautéed vegetables, and the juices left from roasting the leg. Pour in red wine and let it reduce over heat.
Step 8
Add peeled tomatoes, a sprig of thyme, and a sprig of rosemary to the pot, pour in 2 liters of water, and let everything simmer on the lowest heat under a lid for about 7 hours. To simplify the process, you can use a ready-made demi-glace sauce as a meat base, diluting it with water according to the ratio specified on the label and adding sautéed vegetables, tomatoes, and spices. After cooking, strain the sauce.
Step 9
Lightly drizzle the roasted shoulder with the meat sauce and return it to the preheated oven at 390°F for 14 minutes, allowing the shoulder to develop a glossy crust.
Step 10
Sauté the carrots and potatoes in olive oil in a skillet until golden brown, then add chopped green onions at the end.
Step 11
Arrange the roasted shoulder on a cutting board alongside the vegetables, drizzle with warmed meat sauce, and garnish with fresh rosemary sprigs.
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