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Chianti Braised Shoulder of Lamb
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Submitted by:
Jimmy |
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Chianti is a very sweet Italian red wine. This is a great Italian Dinner. You really can't substitute anything for the wine. |
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INGREDIENTS:
- 3 pound(s) , Lamb Shoulder Cubed
- 3 tablespoon(s) , Olive Oil
- 1 medium , Carrot Diced Fine
- 1 small , Celery Stalk Diced Fine
- 1 large , Shallot Diced
- 1 whole , Head of Garlic Peeled
- 3 sprig(s) , Fresh Thyme
- 2 tablespoon(s) , Flour
- 1 whole , Bottle of Chianti
- 1 teaspoon(s) , Red Wine Vinegar
- 0 to taste , Salt and Pepper
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| Instructions: |
Salt and pepper the lamb. Warm the olive oil in a wide-bottomed pot. When the oil is very hot, add the lamb. Brown the meat well on all sides over medium heat for 10 minutes. Remove from the pan.
Add the carrot, celery, shallot, garlic and thyme and cook over low heat, loosening any brown pan crust with 2 tablespoons of water. Add the meat to the pan and stir in the flour. Cook over medium-low heat for 5 to 8 minutes.
Raise the heat to high, add the Chianti and bring to a boil. Reduce the heat and simmer, covered, for 2 hours. Remove the meat from the sauce, discard the thyme and purée the sauce in a food processor. Return the meat to the sauce, stir in the vinegar and serve. |
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