Sherry Braised Lamb Shoulder

Warm up to these hearty Braised Lamb Shoulder Steaks. A one-pot meal  that is no fuss and under $10; just let time work its magic.

I start by browning the lamb in olive oil, then add chunky pieces of carrots, onions, tomatoes, leeks and whatever fresh herbs I have on hand.

Season everything liberally with freshly ground pepper and then cover all of this with some home-made chicken stock and sherry. I’m cautious with salt because my stock is already salted. I can add more later.

Simmer for about 45 minutes and then taste, adjust seasoning and cook a bit more, or until the sauce thickens. Keep tasting, you’ll know when it’s ready.

Gorgeous swiss chard was dancing in the aisles at the supermarket so I could not resist. Steam-sauteed with whole garlic cloves and virgin oil delivered a sweet and delicious accompaniment.

I thinly sliced all the extra leeks and quickly fried them into frizzled leeks.

You Might Also Like

Seared Veal Shoulder


One thought on “Sherry Braised Lamb Shoulder

  1. Now this is a must on my menu and will for sure try your recipe. Supposed to be Spring here but we have had more than 8 inces of rain and still very cold for this time of year (and in the tropics they said?) Love leeks!! Thanks for sharing my friend xx

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s