This Paleo Braised Lamb recipe is over a year old. No, not the meat…I mean I made this recipe over a year ago! It has been hiding in my photo library waiting for a good time to make it’s appearance…and the time has finally arrived. :)
This came from the Lava Lake Lamb recipe library. I made this dish and shot these photos so they could update their picture-less recipe and as I was just paging through my hard drive of photos I came across them.
Just looking at the photos I could once again taste how melt-in-your-mouth delicious this braised lamb was.
Up until about a year ago, I was never a fan of braising meat. I would always see recipes that said to use a dutch oven and scoff at them, because I didn’t own one. Then one time I gave a braising recipe a try.
Instead of a dutch oven I used a heavy pot on the stove and transferred everything to a baking dish in the oven. Once I got the hang of it, I found myself braising more and more. The flavors that slow cooking meat creates are just too good to not give the process a try. Even though my method requires the use of more dishes, the taste is worth it.
When the weather is cool or not, this is a great meal to serve on Sunday evening.
Oh! and a little tip…make your life easier and be sure to ask to have the lamb shoulder cut into one-inch cubes by the butcher or whoever/wherever you order your meat.
Paleo Braised Lamb with Pecorino
- sea salt, to taste
- black pepper, to taste
- 1-1 1/2 tablespoons olive oil
- 1 grassfed lamb shoulder, cut into one-inch cubes
- 2-inch sprig fresh rosemary, finely minced
- 2 onions, chopped
- 1 cup white wine
- 1 1/2 cup lamb stock or chicken stock
- 2 tablespoons grass-fed butter
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Pecorino Romano, grated (optional)
- Preheat oven to 325°F.
- Season the lamb with sea salt and black pepper.
- Heat a dutch oven or large pot over medium heat.
- Add 1 tablespoon of olive oil and brown the lamb cubes on all sides. Remove lamb from heat and transfer to a plate.
- Heat remaining olive oil, if needed, and add onion and rosemary. Return to medium heat, cook until onions are tender and browned.
- Remove onions and rosemary and deglaze pan with white wine, stirring with a wooden spoon to remove the bits from the bottom of the pan. Reduce the wine until it is almost evaporated.
- Return lamb and onion-rosemary blend to the pan, add stock to reach half-way up the sides of the lamb cubes and onions and simmer for 10-15 minutes.
- Once stock is hot, transfer to an oven proof dish (if not using a dutch oven) cover with a lid or foil and transfer to the oven.
- Braise for 60-75 minutes, or until the meat is tender. Lamb is ready when an inserted fork easily breaks apart the meat.
- Remove the lamb from the braising liquid and strain the liquid, skimming off any oil from the surface.
- Recombine lamb and braising liquid on the stovetop, stirring briskly to break apart some of the lamb. Add butter to lamb and stir to bring the sauce together.
- Serve garnished with chopped parsley and grated Pecorino Romano.
- Enjoy! :)