Text 30779, 110 rader
Skriven 2012-11-02 06:07:56 av Dave Drum (1:261/38)
Ärende: SF Gate 1109
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb Shoulder Braised w/Cannellini Beans
 Categories: Lamb/mutton, Beans, Wine, Vegetables, Poultry
      Yield: 7 servings

      6 oz Dried cannellini beans
  3 1/2 lb Boneless lamb shoulder
           - roast; trimmed, tied
     10 lg Garlic cloves; (4 thin
           - sliced, 4 minced, 2
           - crushed)
           Kosher salt & ground pepper
    1/4 c  Flour for dredging roast
      3 tb Olive oil; as needed
      1 lg Onion; chopped
      2 lg Carrots; peeled and chopped
      3    Ribs celery; peeled,
           - chopped
      1 c  Dry red wine with minimal
           - tannins
      2    Bay leaves
      2    Sprigs thyme
    1/2    Inch sprig of rosemary;
           - (opt)
      6    Parsley stems
      6 c  Chicken stock or broth; as
           - needed
      1 ts Worcestershire sauce
    1/4 c  Tomato sauce or puree

  By Lynne Char Bennett, Chronicle staff writer

  A boneless lamb shoulder roast becomes marvelously tender
  and succulent when slowly braised. Add vegetables and
  beans to make a one-pot meal. Syrah's dark, juicy fruit
  and spice aromas and flavors complement this dish by
  virtue of contrast, though the lamb echoes the wine's
  oft-found hints of damp forest floor and game.

  Pick through beans and rinse. Place in a medium pan and
  cover with 2 inches of water. Bring to a boil; remove from
  heat and set aside. The more time the beans sit, the more
  water they'll absorb, shortening the cooking time
  slightly.

  Pat the roast dry with paper towels. Using a paring knife,
  make slits in the meat and insert the garlic slices.
  Season well with salt and pepper, then dust with flour.

  Pour oil to make a thin coating in the bottom of a large
  Dutch oven and heat over medium-high heat. Brown roast on
  all sides; remove to a platter.

  Discard any excess oil, retaining any browned bits, which
  add flavor. Return Dutch oven to the heat. Add half of the
  chopped onion and saute until lightly browned; add the
  minced garlic and half the carrot and celery, then cook
  until garlic is aromatic. Add the wine and stir to deglaze
  the pan; cook until the volume of wine has reduced by at
  least half. Return the roast to the pan. Add bay leaves,
  thyme, rosemary and parsley. Add stock or broth until the
  liquid comes halfway up the sides of the roast.

  Bring to a boil, then reduce heat to a very low simmer.
  Cover and cook 45 minutes to 1 hour to partially cook the
  meat before adding the beans and rest of the vegetables.
  Remove roast from the pan. Drain the beans and add to the
  pot. Stir in the Worcestershire sauce, tomato sauce,
  crushed garlic cloves and salt and pepper to taste. Place
  the roast and rest of the onion, carrots and celery on
  top. Add more stock if needed until beans are fully
  submerged and liquid is about one-third to halfway up the
  side of the roast; season the vegetables to taste.

  Cover, return to a simmer and cook until the meat and
  beans are very tender but not mushy, about 1-1 1/4 hours
  more, depending on the size of the roast. Occasionally
  check the liquid level - the beans should remain fully
  submerged. Midway through cooking, remove the roast, stir
  the beans, and flip over the roast; recheck liquid level.

  To serve: Remove the roast and cover with foil. Transfer
  the vegetables and beans to a platter. Skim the fat off
  the sauce; if there is too much sauce, reduce it over high
  heat to the desired volume and consistency. Taste and
  adjust seasonings. Slice roast and "shingle" atop the
  beans and vegetables. You can pour the sauce over the meat
  or serve it at the table.

  Note: This recipe can be made ahead and refrigerated.
  Store the sauce in a separate container to easily remove
  any remaining hardened fat. If the vegetables and beans
  are stored in the sauce, they will absorb more flavor
  though the beans will turn a darker color.

  Serves 6-8

  URL: http://sfgate.com

  MM Format by Dave Drum - 27 November 2011

  Uncle Dirty Dave's Archives

MMMMM

... Bring me an order of escargots, but hold the slugs. - Orson Bean

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