Braising Lamb

 

 



Place lamb (shoulder cuts, breasts, riblets, shanks, or stew cubes) in a small amount of heated oil in heavy skillet. Cook slowly over moderate heat until lamb is browned on all sides.

 

Remove excess pan drippings. Season, if desired. Add a small amount (1/4 to 1/3 cup) of liquid, such as water, vegetable juice, or soup.

 

Cover tightly and simmer lamb over low heat until fork tender. A sauce or gravy can be made from pan drippings, if desired.

 

Timetable for Braising Lamb

 

Approx. Cooking Time
Lamb Cut
Hours
Shoulder Chops (1" thick)
Round Bone or Blade (1 3/4 lbs.)
1 - 1 1/4
Shanks (3 lbs.)
1 - 1 1/2
Stew Cubes (1" pieces 1 1/4 lbs.)
1 1/4 - 1 1/2