Lamb - Braised spring lamb shoulder with spring peas

By Pascento96

The Scottos - The Today Show

Ingredients

• Lamb shoulder
• • 4- to 5-pound lamb shoulder, trimmed, bone in
• • 1/4 cup extra-virgin olive oil
• • 2 carrots, peeled and rough chopped then minced fine in food processor
• • 2 celery ribs, peeled and rough chopped then minced fine in food processor
• • 4 medium-size red onions, cut into small dice
• • 4 anchovies, chopped fine
• • 4 cloves garlic, peeled and smashed
• • 4 cups red wine
• • 2 cups tomato sauce (prepared)
• • 3 tablespoons red wine vinegar
• • 5 cups brown meat stock (either beef, chicken or veal)
• • 4 bay leaves
• • 1 tablespoon fresh rosemary leaves, chopped
• Spring peas
• • 1 pound fresh shucked peas or frozen spring peas
• • 3 shallots minced or 1 medium-size Spanish onion cut into small dice
• • 3 tablespoons extra-virgin olive oil
• • 2 tablespoons sweet unsalted butter
• • 1/4 pound sliced bacon, diced
• • 3 tablespoons fresh chopped parsley
• • 3 tablespoons fresh chopped mint

Details

Servings 6

Preparation

Step 1

For lamb shoulder:

Preheat oven to 350 degrees F.

In large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season lamb shoulder heavily with salt and pepper, and brown in casserole evenly on all sides. When lamb is brown, remove from pot and set aside. Drain fat if it appears or smells burnt. Refresh pot with a little more fresh oil. Add carrots, celery and onions and slowly sweat over medium heat, stirring occasionally for about 5 minutes or until vegetables begin to soften. Lower heat if necessary so vegetables do not burn.

When vegetables are soft and translucent, add the garlic and anchovies, and sauté for 2 minutes. Deglaze pot with red wine, scraping the bottom to remove all lamb that has been left. Reduce wine by half then add the tomato sauce, vinegar and meat stock. Return lamb back to pot, add rosemary and bay leaves, cover tightly with foil or lid that fits. Transfer to oven and braise for 2 1/2 to 3 hours or until meat is fork tender.

To serve, allow braise to cool for 10 minutes. Remove bay leaves, cut lamb into large equal portions and serve over mashed potatoes or soft polenta. Ladle the sauce on top and drizzle with olive oil to finish and serve.

For spring peas:

In a large sauté pan over medium heat, heat the extra-virgin oil and butter, add the sweet minced shallots (or onion), and cook over low heat until translucent. Add the bacon and cook until crisp.

Add the peas and sauté over low heat for 6 to 8 minutes until tender.

Just before serving, add the fresh herbs and season with salt and pepper. Serve with the spring lamb.