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  Added: Apr 07, 2006  •  Visited (666)  •  Print version Print this recipe (57)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Braised Lamb Shoulder With Mustard And Red Wine Sauce
(Piquante Hammelschulter)
What You Need:
LAMB
  • 6-pound boned lamb shoulder, trimmed of all fat and outer skin removed (have the bones chopped into 3-inch lengths and keep them to make the stock)
  • 1/3 cup Dusseldorf-style prepared mustard, or substitute 1/3 cup other hot prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon paprika

    STOCK
  • Lamb shoulder bones
  • 6 cups cold water
  • 1 medium-sized onion, peeled, quartered and pierced with 2 cloves
  • 1 carrot, scraped and cut into 2-inch pieces
  • bouquet made of 4 parsley sprigs
  • ˝ small bay leaf and 2 celery tops wrapped together in cheese cloth
  • 2 tablespoons lard
  • 1 large onion, cut into 1/8-inch slices and separated into rings
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • ˝ cup dry red wine

  • How To Cook:
    1. LAMB: Spread the lamb shoulder flat on a strip of wax paper and with a pastry brush spread the top side of the meat evenly with 4 tablespoons of mustard. Sprinkle it with ˝ teaspoon of the salt and ˝ teaspoon of the paprika, then roll it with the grain, jelly-roll fashion, into a compact cylinder. Tie the roll at both ends and in the center with 12-inch lengths of white kitchen cord.

    2. Place it in a deep dish large enough to hold it comfortably. Spread the outside of the roll with the remaining 2 tablespoons of mustard, and sprinkle it with the remaining ˝ teaspoon of salt and ˝ teaspoonof paprika. Drape a piece of wax paper loosely over the meat and let it rest in the refrigerator to absorb the mustard flavor for at least 24 hours and up to 3 to 4 days.

    3. STOCK: To make the stock, combine the bones and 6 cups of cold water in a heavy 4- to 5-quart saucepan. The water should cover the bones by 1 inch; add more if needed. Bring to a boil over high heat, skimming off any scum that rises to the surface.

    4. Then add the quartered onion, carrot and bouquet. Reduce the heat to low, partially cover the pan and simmer for 2 hours. Strain the stock into a bowl and discard the bones and vegetables. Then boil the strained stock briskly over high heat until it is reduced to 1 cup.

    5. Preheat the oven to 350°F. In a heavy casserole or Dutch oven just large enough to hold the meat comfortably, melt the lard over high heat until a light haze forms above it. Add the lamb and brown it lightly on all sides, regulating the heat so that the meat colors quickly and evenly without burning.

    6. Remove the lamb to a platter. To the fat remaining in the pan, add the onion rings, and cook, stirring frequently, for 5 minutes, or until they are soft and lightly colored. Skim the fat from the reserved lamb stock and pour it into the casserole. Bring it to a boil, meanwhile scraping into it any brown bits clinging to the bottom or sides of the pan.
    7. Return the lamb to the casserole, cover, and bake in the middle of the oven for 1˝ to 2 hours, basting it every 20 minutes or so. When the meat is tender, transfer it to the heated platter and cover it with the foil to keep warm.

    8. Strain the juices remaining in the casserole through a fine sieve into a small saucepan, pressing down hard on the onion rings with the back of a spoon to extract their juices before discarding them. Skim the fat from the surface with a large spoon and bring the liquid to a simmer over moderate heat.

    9. Dissolve the cornstarch in the water and pour it slowly into the pan, stirring constantly. Simmer, stirring occasionally, for 2 or 3 minutes, or until the sauce thickens slightly and becomes clear. Add the red wine and simmer for 5 minutes longer. Taste for seasoning.

    10. To serve, carve the meat into thin slices and arrange the slices in overlapping layerson a large, heated platter. Serve the sauce separately in a sauceboat.

    NOTE: In Germany, this dish is traditionally made with Hammelschulter, or mutton shoulder. If your butcher is able to obtain mutton (or yearling) you may substitute it for the lamb in this recipe.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Herbs & Spices » Mustard
    Main Ingredient » Condiments » Wine
    Dish » Stew

     





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