Braised Lamb Shoulder

I was watching Dives Diners & Drive-Ins on Food Network.
Two of the featured restaurants prepared braised lamb recipes.
I suppose this is an amalgamation of both.






Split the Leek & soak it in cold water.
This will get rid of the sandy grit.





Prepared Veggies with Olive Oil, and Herbs



INGREDIENTS

6 Lamb Shoulder Chops
1 Red Bell Pepper cored, seeded & chopped
1 Green Bell Pepper cored, seeded & chopped
1 Onion, quartered & sliced
1 Leek, rinsed & sliced
1 Turnip, peeled, & cubed
1 Celery Stalk, sliced
2 Carrots, rough chopped
12 Cloves of Garlic (6 whole, 6 fresh pressed)
1 Can Diced Tomatoes with Juice
4 oz Red Wine
4 oz Chicken Stock
A Few Sprigs of Fresh Thyme
Fresh Sage
Fresh Rosemary
1/3 cup Olive Oil
Salt
Fresh Cracked Pepper
Cumin
Onion Powder
Garlic Powder
1 Lemon

Rinse & Dry the Meat
Squeeze lemon juice all over the Lamb.




Sprinkle Onion Powder, Garlic Powder, Cumin, Salt & Pepper on the Lamb.





Press 6 garlic cloves & press into both sides of the Lamb.
Set Aside.

Assemble all of the prepared veggies in a roasting pan. Drizzle veggies & sage with olive oil. Coat them well.




Place Lamb on top of veggies.




Sprinkle Rosemary leaves over lamb. Pour wine over lamb.



Pour Diced Tomatoes with Juice over Lamb.




Pour Chicken Stock Over Lamb.




Set Oven to 325. Cover roasting dish. Cook for 3 hours. During the last 15 minutes of cooking, remove the top from the dish & baste the meat with the juices.
When the meat is done, it should be falling off of the bone.
Serve with hot buttery mashed potatoes.



This is a hearty Winter dish! It was delicious. The next time I make it, I will use a deeper roasting pan. Mine was shallow this go around & there was an overflow of liquid.