Braised Lamb with Stewed Cauliflower
For me, nothing is more comforting than a hearty bowl of braised lamb with stewed vegetables. Pile it all on top of a heaping pile of mashed potatoes, dig in, and enjoy a lazy evening!
Today we’re going to take on some cheaper cuts such as the leg and shoulder. These tougher cuts have a lot of connective tissue & collagen and are perfect for a long braise. The best part? The bones! They’ll add maximum flavor to the stew.
This is really a technique video and you can sub out with different tough protein cuts, vegetables, herbs and spices. So, if you aren’t into lamb, then just sub out for beef shanks, chuck, or pork butt. Let’s get started
INGREDIENTS
2.5 - 3lbs lamb shoulder, shank, or cut of bone in leg
Salt and pepper
1 ½ TBSP vegetable oil
1 large onion chopped
3 ribs celery chopped
3 large carrots chopped
1 tsp cumin seeds
4 cloves garlic minced
1 TBSP tomato paste
1 ½ TBSP flour
1 cup drinkable red wine
1 28 oz can crushed tomatoes
1 quart beef broth
2 tsp fish sauce
10 sprigs of thyme
1 sprig rosemary
1 bay leaf
1 star anise
4 cloves
Preheat your oven to 325F.
Trim up 3 - 4lbs of lamb shoulder and leg cuts by removing excess fat. Thoroughly dry the meat with paper towels and generously season all sides with kosher salt & freshly ground black pepper. Brown the lamb on all sides in In a heavy bottom pot or Dutch oven using 1.5 TBSP of vegetable or grape seed oil. You’ll want a neutral oil with a high smoke point. Be sure not to crowd the pan, cooking in batches if necessary to brown the meat.
Remove the meat from the pot and add in a large chopped onion, 3 ribs of chopped celery, and 2-3 chopped carrots along with a big pinch of salt and pepper. Sweat the veggies for about 7 minutes until translucent. Add in 1 tsp of cumin seeds, 4 cloves of minced garlic, 1 TBSP of tomato paste, and 1.5 TBSP of flour and cook for 1 minute stirring occasionally.
Next, deglaze the pan with 1 cup of red wine, scraping the bottom of the pot to release all of the fond. Cook for another minute and add in a 1 28oz can of crushed tomatoes, 1 quart of beef broth, 10 sprigs of thyme, 1 sprig of rosemary, 1 bay leaf, 1 star anise, and 4 cloves. Tuck the meat along with any accumulated juices. Add in 2 tsp of fish sauce, Bring to the boil, and skim off any foam that rises. Cover, and place into the center of a 350F oven for 2.5 hours or until the meat is fork tender.
Remove the meat from the stew and skim off excess fat from the braising liquid. Add in 1 head of cauliflower cut into small florets. Bring to a simmer over high heat, cover, and cook until the cauliflower is tender. Taste for seasoning and adjust as needed with salt & pepper.
And there you have it folks, braised lamb with an incredible side of cauliflower stew. Serve this over mashed potatoes for that extra level of comfort. Enjoy!
