Hey everybody! Welcome back to Isobe Food! Winter is knocking at the gates and for me that means delicious, hearty meals today we're dealing with lamb my favorite meat specifically tough cuts of lamb like the leg and the shoulder now these have a lot of connective tissue and bones in they bring out a lot of flavor on this stew really this is a technique video you can switch out for different proteins different vegetables and different herbs and spices to match your needs Let's get started! Be sure to pre-heat your oven to 325 degrees fahrenheit.
Trim up three to four pounds of lamb shoulder and leg cuts by removing excess fat.
Thoroughly dry the meat with paper towels and generously season on all sides with kosher salt and freshly ground black pepper.
Brown the lamb on all sides in a heavy-bottomed pot or dutch oven over high heat using one-and-a-half tablespoons of vegetable or grapeseed oil.
You'll want a neutral oil with a high smoke point.
Remove the meet from the pot and add in one large chopped onion, three ribs of chopped celery, and 2 to 3 chopped carrots along with a big pinch of salt and pepper Sweat the veggies for about seven minutes or until translucent.
Add in 1 teaspoon of cumin seeds, four cloves of minced garlic, 1 tablespoon of tomato paste, and one-and-a-half tablespoons of flour.
Cook for 1 minute stirring occasionally.
Next, deglaze the pan with 1 cup of red wine scraping the bottom of the pot to release all of the fond.
Cook for another minute and added one 28-ounce can of crushed tomatoes, one quart of beef broth, 10 sprigs of thyme, 1 sprig of rosemary, one bay leaf, one star anise, and for cloves.
Tuck the meat back in along with any accumulated juices.
Add in 2 teaspoons of fish sauce, bring to the boil, and skim off any foam that rises.
Cover and place into the center of a 350 degree fahrenheit oven for 2 to 3 1/2 hours or until the meat is fork-tender.
Remove the meat from the stew and skim off any excess fat from the braising liquid.
Add in one head of cauliflower that you've cut into small florets.
Bring to a simmer over high heat, cover, and cook until the cauliflower is tendered.
Taste for seasoning and adjust as needed with salt and pepper.
So, there you have it folks! Braised lamb with an incredible side of stewed cauliflower i'm serving this directly over a big heaping pile of mashed potatoes.
That is a bowl of comfort – It is cold outside eat up stay warm I'm gonna dig in.
Aw this turned out so well.
The meat is just falling apart it's all sticky and gooey Oh! That is so worth the effort.
The lamb has been stewed into the vegetables.
The gamey flavor has permeated everything literally falling off the bone I'll see y'all next time.