Braised Lamb Shoulder with Autumn Roots Recipe
PHOTO PROVIDED BY LAURA AZCARRAGA OF MEADOWLARKKJOURNAL.COM
RECIPE PROVIDED BY LAURA AND ANGEL AZCARRAGA OF LONDON UK
INGREDIENTS
1 organic pasture-for-life lamb shoulder, about 2 - 2.5 kg (about 4.5 - 5 lbs)
6 medium-sized garlic cloves, peeled and cut into halves
6 anchovy filets, cut into halves — I promise that anchovy haters will never be able to guess these are in here. They simply impart the most incredible umami-ness and go so well with the lamb.
4 sprigs of rosemary, leaves picked and minced
1 Bouquet garni: Take 4 sprigs of thyme, 4 parsley stems, 2 bay leaves, and 3 dried porcini mushrooms and place them in a small bundle of cheesecloth tied with a string.
4 carrots, peeled and diced (Note: For the diced onion, carrot and celeriac, you want to try to dice them as uniform as possible—about a quarter inch in size—since you won’t be straining these out at the end, they will look nicer on the plate if they are all roughly the same size.)
1 onion, peeled and diced
1 celeriac, peeled and diced
1 tablespoon tomato paste
2 cups red wine
2 tablespoons of sherry vinegar (or red wine vinegar)
METHOD
Preheat oven to 300 degrees Fahrenheit (148 degrees Celsius).
Salt the lamb evenly on both sides.
Place the lamb on a cutting board fat side down. On the side without the fat, take a small knife and make 12 small incisions. Take 1 garlic clove half and 1 anchovy half and stick them in each incision. See photo below. The key to the recipe is the studding of the lamb. Studding the lamb with the cloves of garlic and anchovy allow them to meld with the lamb as it cooks and creates an incredible flavor.
This is a food pairing provided to go with the New Zealand wine club offering. This recipe was prepared by Laura and Angel Azcarraga, old Seattle friends now based in London UK. Check out Laura’s travel and food blog at meadowlarkjournal.com or @meadowlarkjournal