Lamb, Braised with Sherry
Braised lamb, cooked slowly on the cook-top, is fork tender and full of flavor. Serve over rice or couscous… or mashed potatoes
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 2 servings 1x
- Category: Lamb
- Method: Braise
- 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
- 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.
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.
Keywords: lamb, sherry, braised lamb