Chef Renee Scharoff Moroccan-Style Braised Lamb Shoulder with Pommes Purée
- Prep time 30Min
- Cook time 3Hr, 30Min
- Technique Braise
- Meat Lamb
- Cut Shoulder
- Serves 8
with pommes purée
Ingredients
- 1 bone-in Aussie lamb shoulder, 4-5 lb
- 3 carrots, cut on the bias
- 3 celery stalks, cut on the bias
- 2 large onions, quartered or cut into eighths
- 4-5 garlic cloves, grated
- 2 large rosemary sprigs
- 1 large can whole tomatoes, tomatoes only (reserve liquid for another use)
- 2 tablespoons tomato paste
- 3/4 cup dried pitted prunes, roughly chopped
- 3/4 cup dried apricots, roughly chopped
- 1 bottle Grenache red wine
- 6 cups lamb or beef stock
- Salt and pepper, to taste
- 2 teaspoons ras el hanout
- 2 firm organic oranges, zest cut into long, thin strips with a zester
- Micro arugula or spicy micro greens, for garnish
- Olive oil
Method
Preheat oven to 350°F and 400°F.
Bring the lamb shoulder to room temperature, about 1 hour.
Generously season the lamb shoulder with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb fat-side down, then on the back side, until well browned.
Remove the lamb and let it rest. Add the carrots, celery, and onions to the Dutch oven and sweat down. Season with salt, add the tomato paste, and cook for 2-3 minutes, stirring well to combine. Add the ras el hanout and grated garlic, stirring to incorporate. Watch carefully, as the garlic will burn quickly.
Return the lamb to the Dutch oven. Add the Grenache red wine and reduce by ½, then add the lamb or beef stock, drained whole tomatoes, and rosemary sprigs. Bring to a boil, cover, and place in the oven
for about 1.5 hrs. Flip the lamb over and add the chopped prunes and apricots. Cook for another 1.5-2 hrs, or until the lamb is falling off the bone.
Adjust seasoning, adding salt, grated garlic, and ras el hanout if needed.
Remove the lamb shoulder and strain the liquid. Pick the lamb from the shoulder and add it to ½ of the strained broth. Reserve any remaining broth for saucing.
This dish is a great make-ahead option. We serve it as a canapé on a whipped potato spoon with braised lamb shoulder, pan sauce, orange and micro arugula. Feeds a crowd.
