Have you already decided on your main dish for the festive table?
Our friends from our Berlin restaurant MINE have shared a recipe of their stewed lamb shoulder - a hit on their Christmas and New Year’s menu! Make sure to save this one! :)
Ingredients:
Lamb shoulder - 1-1,2 kg
Onion - 250 g
Garlic - 100 g
Rosemary - 1 sprig
Thyme - 1 sprig
Dry red wine - 250 ml
Demi-glace (possible to buy at the store) - 250 ml
Olive oil for frying
Salt, pepper
1. Fry the lamb shoulder on both sides in a little olive oil until golden-brown. Add some salt and pepper, remove from heat.
2. Cut the onion and simply slice the garlic across (keeping the skin of the garlic on).
3. In the same pan: fry the onion and garlic until golden, add the thyme and rosemary, pour in the wine and allow to evaporate. Lastly, add in the demi-glace.
4. Place the lamb into a baking dish of any shape with high rims and a lid. Cover the lamb with the sauce entirely. If the sauce does not cover it completely, you can add hot water or broth.
5. Place the lid over the top, transfer the dish into the oven at 170 degrees and simmer for 2-4 hours, turning the lamb shoulder from time to time until it softens. You can check the readiness by using the back of a spoon - it should easily pass through the meat.
6. Once ready, gently take the meat out of the sauce. Pour the sauce through a sieve, place it over medium heat and allow to evaporate in order to receive a rich and thicker texture. Serve the sauce on the side.
7. You can pour a little sauce over the lamb before serving, put it in the oven at 200 degrees for just 5 minutes to get a nice caramelized crust.
Our friends from our Berlin restaurant MINE have shared a recipe of their stewed lamb shoulder - a hit on their Christmas and New Year’s menu! Make sure to save this one! :)
Ingredients:
Lamb shoulder - 1-1,2 kg
Onion - 250 g
Garlic - 100 g
Rosemary - 1 sprig
Thyme - 1 sprig
Dry red wine - 250 ml
Demi-glace (possible to buy at the store) - 250 ml
Olive oil for frying
Salt, pepper
1. Fry the lamb shoulder on both sides in a little olive oil until golden-brown. Add some salt and pepper, remove from heat.
2. Cut the onion and simply slice the garlic across (keeping the skin of the garlic on).
3. In the same pan: fry the onion and garlic until golden, add the thyme and rosemary, pour in the wine and allow to evaporate. Lastly, add in the demi-glace.
4. Place the lamb into a baking dish of any shape with high rims and a lid. Cover the lamb with the sauce entirely. If the sauce does not cover it completely, you can add hot water or broth.
5. Place the lid over the top, transfer the dish into the oven at 170 degrees and simmer for 2-4 hours, turning the lamb shoulder from time to time until it softens. You can check the readiness by using the back of a spoon - it should easily pass through the meat.
6. Once ready, gently take the meat out of the sauce. Pour the sauce through a sieve, place it over medium heat and allow to evaporate in order to receive a rich and thicker texture. Serve the sauce on the side.
7. You can pour a little sauce over the lamb before serving, put it in the oven at 200 degrees for just 5 minutes to get a nice caramelized crust.