In an Italian house you grow up eating all types of meats, vegetables and cheese. One of my favourite meats is lamb. My Braised Lamb cooked in white wine and tenderized with white balsamic: it makes me happy anytime of the year. Top this with some fine wine, and I am good for supper.
It is a must to sear meat because it enhances the flavour of the dish. My Braised Lamb goes into a pan with olive oil and the juices are locked into the meat. This creates a contrast in taste from the exterior of the meat to the interior. The searing also produces brown bits that contribute to a flavourful sauce. Today, I do not thicken the sauce. It is a light and eloquent juice that adorned this meat. Remember when searing not to overcrowd your pan or the meat will boil. Searing adds another level of flavour to the sauce; when we cook we want to add flavour with each step.
Another one of my lamb recipes that I love https://recipesatmytable.com/slow-cooker-braised-lamb-shanks/
Ingredients For Braised Lamb
- 2 lbs lamb shoulder chops
- 3 tbsp olive oil for searing
- 1 tbsp Italian seasoning
- Salt and pepper
- 2 celery ribs cut into slices
- 2 medium carrots, cut into slices
- 1 medium red onion ,cut into slices
- 1 garlic clove, peeled and sliced
- 2 tbsp tomato paste
- 1 tsp sugar
- 1/2 cup dry white wine
- 1/4 cup white balsamic vinegar
- cup extra-virgin olive oil
- 2 cups vegetable or meat stock
- Olive oil for drizzling
- Parsley for dressing
Process
Season the chops with salt, pepper and the Italian seasoning. Place the olive oil into a sauté pan and sear the lamb. Look at that golden sear. Remove the meat to a casserole dish.
Put the carrots, celery, onion, and garlic into the sauté pan and stir, picking up all the brown bits.
Hit this with the white wine and let it evaporate. Put the tomato paste in the centre and let it toast before incorporating it into the vegetables.
Now pour in the balsamic vinegar to get that second sizzle. Pour over the chops in the baking dish. Go in with your stock.
Place in a 250 F oven for 2 1/2 hours covered. You are giving it slow love here. Place the chops on a platter.
Now spoon the rest of the vegetables over the chops. Drizzle with some olive oil and sprinkle with parsley. Now add a little olive oil over the top.
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