This Paleo Braised Lamb recipe is over a year old. No, not the meat…I mean I made this recipe over a year ago! It has been hiding in my photo library waiting for a good time to make it’s appearance…and the time has finally arrived. :)
This came from the Lava Lake Lamb recipe library. I made this dish and shot these photos so they could update their picture-less recipe and as I was just paging through my hard drive of photos I came across them.
Just looking at the photos I could once again taste how melt-in-your-mouth delicious this braised lamb was.
Up until about a year ago, I was never a fan of braising meat. I would always see recipes that said to use a dutch oven and scoff at them, because I didn’t own one. Then one time I gave a braising recipe a try.
Instead of a dutch oven I used a heavy pot on the stove and transferred everything to a baking dish in the oven. Once I got the hang of it, I found myself braising more and more. The flavors that slow cooking meat creates are just too good to not give the process a try. Even though my method requires the use of more dishes, the taste is worth it.
When the weather is cool or not, this is a great meal to serve on Sunday evening.
Oh! and a little tip…make your life easier and be sure to ask to have the lamb shoulder cut into one-inch cubes by the butcher or whoever/wherever you order your meat.
