Best Braised Shoulder Of Lamb With Jewelled Stuffing Recipes

Stuffed Lamb Shoulder with Garlic Sauce image

Provided by Chuck Hughes

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17

Stuffing
1 carrot, finely chopped
1 leek, finely chopped
1/2 celery root, peeled and finely chopped
1/4 cup celery leaves, chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
3 cloves garlic, cut in half
4 cups veal stock
1 head garlic, cut in half
Kosher salt and freshly ground black pepper
2 tablespoons butter, for finishing sauce
Lamb
1 (4-pound) boneless lamb shoulder
Canola oil, for searing lamb
Special equipment: butcher's string

Steps:

For the stuffing:
In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives, and chervil.
Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1-inch border. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string at 1-inch intervals, brush it with olive oil and season the meat with salt and pepper. With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.
Preheat the oven to 350 degrees F.
In a large oven-proof heavy skillet, heat the canola oil on high. Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes. Add the veal stock and garlic head. Season with salt and pepper. Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees F for medium or 170 degrees F for well done.
Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium-size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm.
Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns.

Braised Lamb with Basil and Garlic Stuffing image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 8 to 12 servings

Number Of Ingredients 10

1 5 pound leg of lamb, boned
1/4 pound bacon or salt pork
6 garlic cloves, finely minced
3 fresh parsley sprigs
10 fresh basil leaves
Salt and freshly ground black pepper, to taste
1 cup coarsely chopped onion
1/2 cup coarsely chopped carrots
3/4 cup dry white wine
2 cups chopped, peeled, fresh or canned tomatoes

Steps:

When the lamb is boned, ask the butcher to remove the bones and crack them. Combine the bacon, garlic, parsley, and basil in a food processor or use a blender. Blend the ingredients to a fine puree. Sprinkle the lamb inside with salt and pepper. Spread the bacon mixture inside the lamb to fill it. If some of the stuffing oozes out, no matter. Sew up the lamb, tucking in torn pieces as necessary. Sprinkle the lamb all over with salt and pepper. Rub the lamb with any excess bacon and herb mixture. Place the lamb, fat side down, in a heavy casserole and arrange the bones around it. The lamb and bones should fit snugly inside the casserole. Brown the lamb on all sides and sprinkle onion and carrots around it. Cover and cook for about 5 minutes. Carefully pour off and discard all fat that has accumulated. Add the wine, tomatoes, salt and pepper. Cover and bring to the boil. Cook and bring to the boil. Cook over moderate heat for about 2 hours. Remove the lamb and strain the sauce into a saucepan. Bring to the boil and skim the surface as necessary to remove as much fat as possible. Cook the sauce down until it is properly concentrated and sauce-like. Slice the meat and spoon a little of the sauce over each serving.