Paleo Braised Lamb with Pecorino

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.

Yield: 4-6 Servings

Ingredients

sea salt, to taste
black pepper, to taste
1-1 1/2 tablespoons olive oil
1 grassfed lamb shoulder, cut into one-inch cubes
2-inch sprig fresh rosemary, finely minced
2 onions, chopped
1 cup white wine
1 1/2 cup lamb stock or chicken stock
2 tablespoons grass-fed butter
2 tablespoons fresh parsley, chopped
1/4 cup Pecorino Romano, grated (optional)

Directions

Preheat oven to 325°F.
Season the lamb with sea salt and black pepper.
Heat a dutch oven or large pot over medium heat.
Add 1 tablespoon of olive oil and brown the lamb cubes on all sides. Remove lamb from heat and transfer to a plate.
Heat remaining olive oil, if needed, and add onion and rosemary. Return to medium heat, cook until onions are tender and browned.
Remove onions and rosemary and deglaze pan with white wine, stirring with a wooden spoon to remove the bits from the bottom of the pan. Reduce the wine until it is almost evaporated.
Return lamb and onion-rosemary blend to the pan, add stock to reach half-way up the sides of the lamb cubes and onions and simmer for 10-15 minutes.
Once stock is hot, transfer to an oven proof dish (if not using a dutch oven) cover with a lid or foil and transfer to the oven.
Braise for 60-75 minutes, or until the meat is tender. Lamb is ready when an inserted fork easily breaks apart the meat.
Remove the lamb from the braising liquid and strain the liquid, skimming off any oil from the surface.
Recombine lamb and braising liquid on the stovetop, stirring briskly to break apart some of the lamb. Add butter to lamb and stir to bring the sauce together.
Serve garnished with chopped parsley and grated Pecorino Romano.
Enjoy! :)

Paleo Braised Lamb with Pecorino