Adult Swim: Creating the Perfect Wine Braise might be just the beverage you are searching for. One portion of this dish contains around 33g of protein, 82g of fat, and a total of 1100 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. If you have cooking twine, i serve this over roasted garlic and parsnip puree. and, cardamom pods, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Preheat oven to 275 degrees. Low and slow.In a Dutch oven, heat the oil and brown each side of the lamb roast. Set aside on a platter.
Ingredients you will need
Lamb
Cooking Oil
Equipment you will use
Dutch Oven
Oven
2
Add the onions and carrot and garlic clove and saute for a couple minutes.
Ingredients you will need
Whole Garlic Cloves
Carrot
Onion
3
Add just a bit of the wine to deglaze the pan. Sweat this mixture for 10 minutes.
Ingredients you will need
Wine
Equipment you will use
Frying Pan
4
Add the wine, syrup or juice, and the dried cherries and bring to a simmer.
Ingredients you will need
Dried Cherries
Juice
Syrup
Wine
5
Add the rosemary sprig.
Ingredients you will need
Rosemary
6
Place the lamb roast in the pot, fatty side up.In the cheesecloth, wrap all the stuff from the cocoa powder to the peppercorns. Tie in a bundle. Nestle this bundle in next to the lamb. Cover and place in the oven for three hours.This should be fall-off-the-bone tender.
Ingredients you will need
Cocoa Powder
Peppercorns
Bone
Lamb
Wrap
Equipment you will use
Cheesecloth
Oven
Pot
7
Remove the roast to a platter, cover and keep warm. Strain the cooking liquid over a bowl to capture all that delicious braising liquid. Discard all the solids and the bundle. It's done its job and done it well.
Equipment you will use
Bowl
8
Put the liquid back in the pot and simmer, uncovered, on the stove until it is thick enough to coat the back of a spoon.I serve this over Roasted Garlic and Parsnip Puree. And, yes, the kid ate it. She steals my dark chocolate, too. And drinks my coffee.