Braised Shoulder of Lamb (serves 2)
2 shoulders of lamb
salt and pepper and any other spice you like
1 yellow onion
3 carrots
coarsely cut pieces of other vegetables like:
turnip, celery, parsley root (whatever you like)
garlic cut in pieces
wine (red, white, rosé - whatever)
Rub salt, pepper & spices into the meat, brown in a pan on all sides.
Cut all veg and place in an ovenproof dish with wine. Place shoulders on top. Pour over juices from the frying lamb. Cover dish closely with foil. Put in oven for 2 hours - at least! The meat should fall off! Tender!
(Braising means browning, then covering the dish closely with foil or a lid for a long time = slow cooking = tender).
I served this tonight with lightly boiled spring cabbage soaked in butter and coarse salt, and a green salad.
Eight degrees today and SPRING MAYBE!
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