Braised Lamb Shoulder With Dried Cherry Sauce

INGREDIENTS

INSTRUCTIONS

Pre heat the oven to 175C. Take the blade bone out of the lamb and the
knuckle, then divide up the meat into 4 pieces.  In a casserole pan,
add the goose fat and wait until it has melted  then season the meat
and add it to the fat to fry off. The lamb needs  to be seared so wait
until the lamb pieces are crusty and brown on  both sides. Use a pair
of tongs to help turn the meat. Once the meat  is seared on both sides,
remove the 4 pieces and place on a plate.  In the same casserole dish,
add the carrots, onion, garlic, bay  leaves and peppercorns and stir
them all in the juices of the lamb.  Let the vegetables caramelise and
soften until the goose fat turns  golden. Add the red wine which
deglazes the pan and then return the  lamb to the pot. Add the stock
and tomato puree and stir. Bring  everything to the boil then put the
lid on and place in the oven to  cook slowly for 2 hours.  When ready,
take the pot out of the oven and using a pair of tongs,  remove the
meat and leave it to stand on a plate. With a ladle take  off the fat
from the surface of the liquid remaining in the pot and  then pass the
stock and vegetables through a moule.  In a heated pan, add the
cranberry juice and the dried cherries, bring  everything to the boil
and add in the vegetables and sauce. Stir  everything together well and
serve on a plate with the lamb. Garnish  with some parsley.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 601
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 399.1mg
Potassium: 1324.4mg
Carbohydrates: 146g
Fiber: 14.3g
Sugar: 49.3g
Protein: 9.4g