Lamb, Braised with Sherry; a smarter tv

I looked in the freezer the other day and there was only one package of lamb left.

I was surprised. I was expecting it to last at least as long as the butternut squash.

I may have mentioned that one of the small details I miss about no longer being able to go to Spain to see our friend is not having access to sherry.

So, being me, I googled and found a place to buy sherry online – from Spain. I immediately ordered a few bottles.

We had a few mishaps with the shipment but they were very attentive, everything got worked out, and I plan on ordering our summer rosados from them soon.

Now that I have a sherry supply assured I can use it with abandon.

This is a Spanish recipe, that I modified to suit us…. fewer peppers, reduced to 2 servings, etc.

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Lamb, Braised with Sherry

Print Recipe

Braised lamb, cooked slowly on the cook-top, is fork tender and full of flavor. Serve over rice or couscous… or mashed potatoes

• Author: Katie Zeller
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 2 servings 1x
• Category: Lamb
• Method: Braise

Ingredients

Scale 1x2x3x

• 14oz (420gr) lamb, shoulder or leg meat, cut into pieces
• 1/2 red pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp paprika
• generous pinch of saffron threads
• 3/4 cup (6oz, 180ml) dry sherry
• 1/2 cup (4oz, 120ml) chicken stock
• 1 tbs sherry vinegar
• 1 tbs honey
• 1 tbs cornstarch (maizena) dissolved in 2 tbs water
• 1 tbs olive oil

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Instructions

• Heat oil in a heavy pot or Dutch oven with tight-fitting lid. 
• Add lamb and brown on all sides.
• Remove to a plate.
• Add onion, peppers, and sauté until tender.
• Add garlic, paprika and sauté briefly.
• Add sherry and heat to simmering.
• Return the lamb to the pan, add the stock, vinegar, honey and saffron.
• Cover and cook, very gently, for 2 hours, turning the lamb occasionally.
• 15 minutes before serving uncover and allow sauce to cook down.
• If you would like a thicker sauce, stir in cornstarch mixture.

Notes

Saffron is very common in Spanish cooking – but it also can be hard to find and expensive. Skip it if it’s not in your pantry.

You all know that our old TV was not working properly. It was shutting itself off when we were streaming Netflix using an HDMI cable. We replaced it with a smart TV and decided to put the old one in the kitchen, replacing the small one we had there.

We thought that using it to watch the regular satellite shows wouldn’t be a problem.

We were wrong (as one so often is lately)

However, we got used to watching a bigger screen and rather liked it.

Today we decided to go and have a look at the sales. We thought that maybe we could pick up a plain old dumb TV for not much money.

We did.

But, in our eagerness and happiness at getting a good deal, we didn’t pay attention to the fact that it was also a smart TV.

As it turns out, it’s much smarter than the big one – even though it’s the same brand.

I plugged it in, turned it on, and it asked me if I would like to use my phone to set it up.

I said “Sure” and sat there watching the magic happen.

I had to click OK a few times, but that was it. All done. No fighting.

I decided not to try and figure out the difference…. I’m just going to be grateful.

Although…. It could have something to do with not having internet when I set up the first one….

Maybe….