Food recipe

Today’s recipe: Braised lamb with red wine and prunes

braised-lamb-with-red-wine-articlelarge

Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising.

But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it’s braised in a flavorful mixture of prunes, red wine and spices until tender.

  • YIELD4 to 6 servings
  • TIME2 hours 30 minutes

INGREDIENTS

  • 2 pounds lamb shoulder
  • 1 cup pitted prunes
  • 1 tablespoon minced garlic
  •  Salt and pepper
  • 1 chopped onion
  • 2 teaspoons minced ginger
  • ¼ teaspoon cinnamon
  • 1 ½ cup red wine
  • ½ cup stock or water

PREPARATION

  1. Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  2. Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
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Categories: Food recipe

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