Braised Lamb and Vegetables
This recipe, often called "lamb stewy thing" at home, is of Spanish origin.
This recipe, often called "lamb stewy thing" at home, is of Spanish origin.
- Carbohydrate 36.0032967652214 g
- Cholesterol 0 mg
- Fat 0.700258283699642 g
- Fiber 9.96325816729358 g
- Protein 7.58345896901855 g
- Saturated Fat 0.216268504298026 g
- Serving Size 1 1 Serving (296g)
- Sodium 110.880278781459 mg
- Sugar 26.0400385979278 g
- Trans Fat 0.264163137776616 g
- Calories 170 calories
Step-by-step
- Preheat oven to 375F.
- In a bowl, combine vegetables, herbs and salt and pepper.
- Heat half the mixture in a large oven-proof casserole.
- Brown lamb in a skillet and add to casserole.
- Deglaze skillet with white wine and add wine to casserole.
- Cover with remaining vegetables and add enough water to almost cover vegetables.
- Bring to a boil.
- Cover and cook in oven for 30 minutes.
- Remove lid and cook for 1 hour more or until lamb is tender.
- Add extra water if dish seems too dry.
- Garnish with parsley.
Crowding the skillet when searing lamb shoulder chops prevents the formation of an even crust, which ultimately diminishes the depth of the pan drippings. Searing meat in batches guarantees proper browning without steaming the surface in accumulated moisture. Root vegetables and tender items like potatoes, sliced artichokes, and cremini mushrooms react differently to scaling; multiplying a recipe fourfold does not mean quadrupling the cooking liquid linearly, because evaporation rates change in larger vessels. Retaining the correct ratio of white wine to water prevents the braise from becoming watery as the vegetables release their internal moisture during the initial thirty minutes covered at 375 degrees Fahrenheit. Historical preparations of this style rely on heavy earthenware casseroles that retain heat uniformly across extended cooking periods. Monitor the liquid level manually during the final hour of uncovered baking, adding warm water cautiously if the mixture drops below the top layer of vegetables. Achieving fork-tender meat requires breaking down the connective tissue in the shoulder cuts slowly, which takes up to ninety minutes total oven time. Chopped parsley should be added just prior to serving to preserve its volatile aromatic oils against residual heat.
