This exquisite dish features tender, slow-cooked lamb served with a medley of roasted vegetables and a rich, flavorful jus. The combination of flavors and textures makes this a truly memorable meal. Perfect for a special occasion or a romantic dinner at home.
Recipe
Ingredients:
For the lamb:
- 1.5 pounds lamb shoulder, bone-in
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup red wine
- 1 cup beef broth
For the roasted vegetables:
- 1 sweet potato, cubed
- 1 parsnip, cubed
- 1 leek, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the jus:
- 1/4 cup red wine
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
Instructions:
- Brown the lamb: Preheat oven to 350°F (175°C). Season the lamb with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb on all sides.
- Add vegetables and aromatics: Add the onion, carrots, celery, bay leaf, thyme, and pepper to the Dutch oven. Cook for 5 minutes, or until softened.
- Simmer: Pour in the red wine and beef broth. Bring to a simmer, cover, and cook in the oven for 2-2.5 hours, or until the lamb is tender.
- Roast vegetables: While the lamb is cooking, toss the sweet potato, parsnip, and leek with olive oil, salt, and pepper. Roast in a separate pan at 400°F (200°C) for 20-25 minutes, or until tender.
- Make the jus: Strain the lamb braising liquid into a saucepan. Reduce over medium heat until thickened. Stir in the Worcestershire sauce, Dijon mustard, and butter.
- Serve: Serve the lamb with the roasted vegetables and jus.
This succulent lamb dish is a masterpiece of flavor and texture. The rich jus complements the tender meat and the roasted vegetables add a delightful burst of color and sweetness. Enjoy this elegant and satisfying meal!
