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Braised Lamb Shoulder with Clams, Pickled Chiles, and Mint
KITCHENAID22Ingredients
80Minutes
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Ingredients
US|METRIC
10 SERVINGS
- 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 Tbsp. olive oil
- 4 qt. lamb stock (or beef stock)
- 1 bunch fresh thyme
- 1 bunch mint leaves (reserved for garnish, optional)
- 2 bay leaves (fresh)
- 1 lb. savory (or manila clams)
- 1 cup white wine
- 3 Tbsp. 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
- 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.
- 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.
- 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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