Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Season
Lamb Shoulder (5 lb)
generously with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Heat
Vegetable Oil (2 Tbsp)
in a large braiser or dutch oven over medium high heat. Sear roast until browned on all sides.
Step 4
Remove roast to a plate and add
White Mushrooms (4 3/4 cups)
, sautéing until browned and starting to give off their liquid. Add
Garlic (5 cloves)
and continue to cook for 1-2 minutes, stirring often.
Step 5
Add
Sherry Wine (2 1/2 cups)
and reduce over medium-high heat for 2 minutes. Stir in
Chicken Broth (3 cups)
and heat to a simmer.
Step 6
Add roast back into pan, along with
Bay Leaf (1)
and
Fresh Thyme (5 sprigs)
. Cover and cook in oven for 2 hours.
Step 7
Turn roast over and replace lid, continue to cook for an additional 2 hours.
Step 8
Remove from oven and carefully lift roast out of pan onto a plate. Cover with foil and allow to rest while completing sauce. Remove bay leaf and thyme sprigs and discard.
Step 9
Skim any excess fat from liquid and simmer over high heat to reduce liquid to about 2 cups, approximately 15 minutes.
Step 10
Whisk together
Heavy Cream (3/4 cup)
and
Corn Starch (1 tsp)
. Whisk into the sauce along with the
Fresh Thyme Leaves (1/2 Tbsp)
and bring back to a simmer. If the sauce is not thick enough, continue to reduce for 2-3 minutes until the desired consistency is reached. Adjust sauce with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 11
Remove butcher string from roast and slice against the grain into 1/4-inch slices. Arrange slices in desired serving dish and ladle with sauce. Serve and enjoy!
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