Braised Lamb Shoulder In Lemon Cream

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 cup onion, chunked
• 4 lbs lamb shoulder
• 2 tablespoons flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 2 tablespoons butter
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons dried sage or 1 1/2 teaspoons thyme
• 1 3/4 cups heavy cream, at room temperature
• 1/2 cup white or 1/2 cup chicken broth
• 1 lemon, zest only
• 1/4 teaspoon black pepper (to taste)
• 4 tablespoons enriched flour, wondra possibly more

Recipe

• 1 preheat the oven to 300 degrees fahrenheit.
• 2 put onion into roasting pan.
• 3 in cup, mix flour, salt, and pepper; rub roast.
• 4 melt butter in 12 inch skillet on medium, brown lamb on all sides, about 15 minutes; put lamb into roasting pan.
• 5 to same 12 inch skillet, add garlic, sage or thyme, cream, and or broth; bring to a boil; pour into roasting pan.
• 6 cover, put in oven for 1 hour and 30 minutes.
• 7 remove cover, braise for about one hour and 10 minutes. check center of meat with thermometer-when inside reaches 150 degrees fahrenheit, transfer to cutting board and tent with foil while making sauce. the temperature should raise to 160 degrees while resting.
• 8 while meat rests, remove fat from liquid.
• 9 set pan on burner at a bit higher than medium heat, simmer liquid, add wondra; add zest to sauce, stir and simmer until smooth. taste test for seasonings.
• 10 slice your meat and serve with sauce.