Braising is my new favourite way to cook meat. It’s simple, it leaves you lots of free time and the result is just impressive. The meat comes out of the bone so easily you can just use your fingers to tear it apart. It’s simply fantastic.
This recipe is inspired in a recipe I found in Epicurious a couple of months ago. You will see that it is very similar, although I don’t use water in it and I add a bit of sweet paprika powder from Spain, the amazing Pimentón de la Vera.
Ingredients -serves 4
- 1 small lamb shoulder (about 1 kilo)
- Lamb ribs, about 500 to 600gr
- 1 and 1/2 heads of garlic
- Coarse sea salt, 1 tbsp
- Zest of 1 lemon
- Juice of 1/2 lemon
- Freshly ground black pepper
- 1 tbsp of Pimentón de la Vera. You can substitute it by any other sweet or slightly smoked paprika powder but it’s worth getting the real thing
- Extra-virgin olive oil, 50ml
- Rosemary, 2 sprigs
- Thyme, 5 sprigs
- 2 cups dry white wine
Separate the garlic cloves and, without peeling them, crash them with the blade of a knife and chop them in 5 or 6 pieces each.
In a mortar, place the garlic with its peel, the leaves of 1 sprig of rosemary, coarsely chopped, 3 of the sprigs of thyme, coarsely chopped, the lemon zest, Pimentón de la Vera and the salt and pepper. Make a coarse paste with all the ingredients. The rough texture of the salt will help breaking the garlic and release its beautiful oils, as well as the perfumes of the rosemary and thyme.
Once the paste is done, add the olive oil and the lemon juice and mix well again all together.
Rub the mix nicely on the lamb, making sure you cover it well. Place the lamb in an oven pot or in an oven baking tray and add the white wine. Add the remaining rosemary and thyme sprigs.
Place a sheet of oven parchment over it and cover it with the pot’s lid or with industrial-grade tin foil if you are using a tray. Make sure it’s nicely sealed.
Put it in the oven at 180ºC / 356ºF for 3 hours, then remove the parchment and braise it for another hour at 220ºC / 428ºF until nicely brown and tender.
Remove it from the oven and let it rest for at least for 10 minutes covered with tin foil.
Serve on board or a large platter and enjoy! As a sauce, just use the juices from the braising.
This dish calls for a nice red wine and a fresh salad.
Let us know how it works when you make it at home.
Cook, enjoy, share!! Slap the slop! Oh, and Salud!