Dark Braised Lamb Shoulder

By bonitariley

Ingredients

• Feeds 6 as a main course
• 4 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 lamb shoulder, roughly 3 pounds
• 2 tablespoons canola oil
• 1 cup diced onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 cloves garlic minced
• 1 cup chopped button mushrooms
• 1/2 cup bourbon
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 3 tablespoons sorghum
• 1/4 cup black bean paste
• 1 1/2 ounces dark chocolate, roughly chopped
• 1 1/2 quart chicken stock

Preparation

Step 1

Make a rub by mixing the salt and pepper together in a bowl. Rub this all over the lamb shoulder.

2. Add the canola oil to a large Dutch oven over medium-high heat. Once the oil is hot, add the lamb shoulder to the pan and brown on all sides.

3. Add the vegetables to the pot and brown them a little. Next, add the bourbon, ketchup, soy sauce, sorghum, black bean paste, chocolate and the chicken stock.

4. Bring this to a simmer over medium-high heat. Put the lid on the pot and cook for 2½ to 3 hours.