Cook’s in the Kitchen: Braised Lamb with Root Vegetables
INGREDIENTS:
Braised Lamb shoulder
Season w/ kosher salt, fresh cracked black pepper, onion powder, garlic powder, thyme and rosemary.
2c Garlic, whole clove
2c Carrots, chopped
2c Celery, chopped
2c Yellow Onion, sliced
DIRECTIONS:
On stove top, brown in braising pan on all sides until caramel color.
Add to cover meat by 3/4 roasted veggie stock.
Add garlic, carrots, celery , and onion
Cover and roast in oven at 225F for 12 hours.
Remove from oven and let cool in liquid until less than 100 degrees.
Pair with your favorite sides.