Braised Lamb With Apricots And

Total Time: 2 hrs 20 mins Preparation Time: 30 mins Cook Time: 1 hr 50 mins

Ingredients

• 1/3 cup olive oil
• 2 3/4 lbs lamb shoulder, cubed
• kosher salt & freshly ground black pepper
• 4 medium carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 onion, cut into large chunks
• 5 garlic cloves, smashed
• 1/3 cup all-purpose flour
• three 12-ounce bottles belgian-style
• 1 cup dried apricot
• 5 sprigs fresh thyme
• cooked egg noodles, for serving

Recipe

• 1 preheat the oven to 325 degrees f. heat the oil in a large dutch oven over high heat.
• 2 sprinkle the lamb with salt and pepper; working in two batches, brown the lamb on all sides, 10 to 12 minutes total. transfer the lamb to a platter and set aside.
• 3 add the carrots, celery, onions and garlic to the pot. cook until the onions are tender, about 8 minutes. stir in the flour. cook for 1 minute more.
• 4 pour in the and return the lamb and collected juices to the pot. add the apricots and thyme sprigs.
• 5 bring to a simmer, cover the pot and place in oven for 45 minutes.
• 6 remove the lid and continue cooking until the meat is very tender, about 45 minutes longer.
• 7 skim off and discard any fat. discard the thyme sprigs.
• 8 season with salt and pepper. slice or shred the lamb and serve with the sauce over egg noodles.