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Braising Lamb
Place lamb (shoulder cuts, breasts, riblets, shanks, or stew cubes)
in a small amount of heated oil in heavy skillet. Cook slowly over
moderate heat until lamb is browned on all sides.
Remove excess pan drippings. Season, if desired. Add a small amount
(1/4 to 1/3 cup) of liquid, such as water, vegetable juice, or soup.
Cover tightly and simmer lamb over low heat until fork tender. A
sauce or gravy can be made from pan drippings, if desired.
Timetable for Braising Lamb
Lamb
Cut |
Hours |
Shoulder
Chops (1" thick)
Round Bone or Blade (1 3/4 lbs.)
|
1
- 1 1/4 |
Shanks
(3 lbs.) |
1
- 1 1/2 |
Stew
Cubes (1" pieces 1 1/4 lbs.) |
1
1/4 - 1 1/2 |
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