Braised Lamb Shoulder with Clams, Pickled Chiles, and Mint Recipe | Yummly

Braised Lamb Shoulder with Clams, Pickled Chiles, and Mint

KITCHENAID
22Ingredients
80Minutes
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Ingredients

US|METRIC
  • 1 lamb shoulder (bone-in, 7-9 pounds)
  • salt
  • freshly ground black pepper
  • 2 cups white wine
  • 1 large carrot (halved)
  • 1 fennel bulb (halved)
  • 2 celery ribs
  • 2 tablespoons olive oil
  • 4 quarts lamb stock (or beef stock)
  • 1 bunch fresh thyme
  • 1 bunch mint leaves (reserved for garnish, optional)
  • 2 bay leaves (fresh)
  • 1 pound savory (or manila clams)
  • 1 cup white wine
  • 3 tablespoons extra-virgin olive oil
  • 1 cup garlic cloves (crushed)
  • 1/2 cup peppers (Mama Lil’s pickled)
  • 1 bunch mint leaves (picked, stems reserved for braise)
  • 1 red onion (thinly sliced)
  • 2 lemons (for juice & zest)
  • salt
  • freshly ground black pepper
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    Directions

    1. Season the lamb with salt and pepper and place in a large bowl. Add wine, white onion, carrot, fennel bulb and celery. Cover and transfer to the KitchenAid® Multi-Door Refrigerator; marinate for 24 hours.
    2. Preheat your KitchenAid® 30″ Double Wall Oven with Even-Heat™ True Convection to 300°F. Remove the lamb from the marinade (reserving marinade and vegetables) and pat dry. Heat 2 tablespoons of oil in a KitchenAid® Professional Cast Iron 6-Quart Casserole over high heat. Add the lamb shoulder, and sear until browned on all sides (about 5 minutes per side). Remove the lamb and set aside.
    3. Transfer the white onion, carrot, fennel bulb and celery from the marinade to a Professional Cast Iron 6-Quart Casserole and sauté until lightly browned (about 3-5 minutes). Add marinating liquid and deglaze the pan. Cook over medium heat until reduced by half.
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