Mr Man likes to shop and oddly enough he loves to shop at large grocery stores – you know the stores that bring in huge amounts of whatever is flooding the market (not a bad thing because the produce is always great). Last weekend his pilgrimage took him to a place that had just bought in truckloads of lamb shoulder – hence our fridge-full.
As you would know by now, I love my lamb and have a few lamb recipes that I just adore – because of this I find it very hard to venture out of my comfort zone and try new lamb dishes. I also find it hard to steer away from the flavours that I think are best suited to lamb – those being garlic, rosemary and anchovies. But sometimes the ‘if it ain’t broke, don’t fix it’ rule has to be ignored and for the sake of blog monotony, my family (‘not this again mum!’) and the lamb shoulder that occupied most of my refrigerater this was the case.
The slow braising of the lamb makes it so incredibly tender and flavoursome, it is complimented perfectly with the briney taste that the olives impart and the almost sweet flavour from the roasted peppers – a very hearty mediterranian-style dish. The Israeli couscous is the perfect accompaniment although I can imagine it would also be well suited to some sort of potato side – even a mash.
The creator of this dish suggests serving it with a good Shiraz/Syrah – I could think of nothing better!
1/4 cup canola oil
1.8 kilos/4 pounds boneless lamb shoulder, cut into 2-inch chunks
Salt and freshly ground black pepper
2 large white onions, coarsely chopped
4 celery ribs, coarsely chopped
3 carrots, coarsely chopped
1/4 cup tomato paste
1 cup dry red wine
10 cups water
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
3/4 cup sliced pitted Picholine olive
3/4 cup sliced roasted red peppers (capsicum)
2 tablespoons chopped tarragon
2 cups Israeli couscous
Preheat the oven to 250°. In a large enameled cast-iron casserole dish, heat the oil until shimmering. Season the lamb with salt and black pepper and add it to the casserole. Cook over moderately high heat, turning the pieces once or twice, until deeply browned, 15 to 18 minutes. Transfer the lamb to a platter.
Add the onions, celery and carrots to the casserole. Cover and cook over low heat just until softened, about 5 minutes. Add the tomato paste and cook over moderately high heat, stirring until the paste is lightly browned, about 5 minutes. Add the wine and cook, scraping up any browned bits stuck to the pot, until nearly evaporated, about 5 minutes. Add the water, season with salt and bring to a boil. Return the lamb and any accumulated juices to the casserole. Cover and braise in the oven for about 2 1/2 hours, until tender.
Transfer the lamb to the platter. Remove any fat and gristle and coarsely shred the meat. Strain the broth and discard the solids. Skim the fat from the surface of the broth. Return the broth to the casserole and boil until reduced to 4 cups, about 30 minutes.
In a small bowl, mix the butter with the flour to form a paste; whisk it into the broth and simmer until thickened, about 5 minutes. Return the lamb to the sauce. Add the olives, red peppers and tarragon and keep warm.
Bring a large pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain the couscous and transfer to shallow bowls. Spoon the lamb ragout over the couscous and serve.
Notes: The braising is best done the day or evening before you serve it – it will allow the flavours to evolve.
Source: Jason Franey for Food & Wine
© 2011, Michelle. All rights reserved.
