FRENCH CATALAN-STYLE LAMB SHOULDER (CORDERO AL ESTILO FRANCÉS – CATALÁN)

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FRENCH CATALAN-STYLE LAMB SHOULDER (CORDERO AL ESTILO FRANCÉS - CATALÁN)

FRENCH CATALAN-STYLE LAMB SHOULDER (CORDERO AL ESTILO FRANCÉS - CATALÁN). Alimento Base: Lamb, Bring a medium pot of water to the boil and blanch the lemons for 2-3 minutes. Drain and then cut each lemon into 8 pieces lengthwise. Set aside. Season...
Tiempo de preparación 2 h 45 min
Tiempo total 2 h 45 min
Plato Lamb
Cocina Girona
Raciones 8 comensales

Ingredientes
  

  • 3 lemons
  • 1 3 to 4 kilo lamb shoulder trimmed
  • Salt and freshly ground black pepper
  • 10 cloves of garlic peeled
  • 2 cinnamon sticks
  • 500 grams vine-ripe tomatoes peeled and seeded or 1 750 gram can of whole peeled plum tomatoes
  • 1 750 ml bottle of sweet red sherry or ruby port
  • 2 sprigs fresh thyme
  • 2-3 bay leaves

Elaboración paso a paso
 

  • Preparation
  • Bring a medium pot of water to the boil and blanch the lemons for 2-3 minutes.
  • Drain and then cut each lemon into 8 pieces lengthwise. Set aside.
  • Season the lamb generously with salt and pepper.
  • Set a large heavy oblong roasting pan over two burners on the stove.
  • Add the lamb, fatty side down and cook with no addition fat until browned, turning once.
  • About 20 minutes in all.
  • Remove the lamb and set aside.
  • Pour off the excess fat and return the pan to the heat.
  • Add the lemons to the roasting pan, cooking over medium heat for about 2 minutes all the while crushing the lemons with a wooden spoon and scraping up the brown bits from the bottom of the pan.
  • Add the garlic and cinnamon and cook another 2 minutes.
  • Add the tomatoes, wine, thyme and bay leaves and cook for 1 minute more.
  • Reduce the heat to simmer, add the lamb, and salt and pepper to taste.
  • Cover tightly with foil or a lid and braise the lamb until tender, about 1 3/4 hour.
  • Remove the thyme and cinnamon sticks before serving.