Braised Lamb

Categories: Lamb, Main Dish,

1 rolled shoulder of lamb
1 onion
1 carrot
2 stalks celery
2 cloves garlic
1 teaspoon of basil
3 tablespoons of oil or bacon grease
1 bay leaf
1 large can of Italian tomatoes
Salt & Pepper
 

Instructions:

Brown the lamb on all sides in hot oil. Transfer to a casserole. Chop the onion, carrot, celery and garlic and sauté in the oil until soft. Pour over the lamb. Chop the tomatoes coarsely and add with their juice and the seasonings. Cook, covered in a preheated oven at 350ºF.  for 2 hours. You can thicken the gravy by adding a couple of tablespoons of flour mixed to a paste with a little water 30 minutes before the meat is done.

Use wine or stock if you have them. Orr cook vegetables with the meat. Don't cut them too small and use them to garnish the serving plate.

Cookbooks: Cooking with Lamb