I love braised meat. It's fall of the bone tender and full of flavor. Once I learned to cook my meats this way, no other way works as well for those tougher cuts. Your kitchen will smell great for hours.Ingredients
1 Tablespoon coconut oil
2 pounds lamb shoulder chops
1 large onion (sliced)
1/2 cup mushrooms (quartered)
3 cloves garlic (sliced)
1/4 teaspoon allspice
1 teaspoon smoked paprika
3-5 sprigs of fresh thyme (or 3/4 teaspoon dried)
2-3 branches of fresh rosemary (or 1 teaspoon dried)
1/2 teaspoon salt
2 bay leaves
1/2 teaspoon freshly ground black pepper
1 cup white wine
2 cups chicken broth (no salt added)
1-2 cups beef broth
8 medium carrots (sliced about 2" on diagonal) or mixed root vegetables
1 Tablespoon Dijon mustard
Preheat oven to 325 degrees F
Lightly season your lamb with salt and pepper.
In a large oven proof dutch oven, heat the coconut oil over medium high heat
Brown the lamb on each side for approx 1-2 minutes. Remove from the pot and set aside.
Add the onions, mushrooms, and garlic to the pot and cook for about 3 minutes until onions begin to soften.
Stir in allspice, paprika, salt & pepper, bay leaves and add the wine. Then add the carrots and chicken broth. Bring to a boil and allow to cook for about 3 minutes.
Return meat to pot and lay on top of veggies and sauce. Divide mustard and spread on top of each shoulder chop. Top with thyme sprigs and rosemary.
Add enough beef broth to bring liquid to cover the sides of the lamb.
Cover and place in oven for 2 hours. Do NOT check the meat while it's cooking. Just let it cook undisturbed for 2 hours.
Remove meat and serve with veggies and broth
Use the left overs (if there are any) for a great veggie and barley soup the next day or freeze it for another day.
- Per 4 oz of meat with 1 cup of veggies and broth