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What You Need:
(To serve 6 to 8)
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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
½ 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
½ cup dry red wine
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Translate this recipe:
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| How To Cook: |
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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 ½ teaspoon of the salt and ½ 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.
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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 ½ teaspoon of salt and ½ 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.
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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.
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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.
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5. Preheat the oven to 350°. 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.
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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.
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7. Return the lamb to the casserole, cover, and bake in the middle of the oven for 1½ 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.
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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.
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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.
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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.
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