Ingredients:
2 lbs lamb shoulder blade 1/2 onion, small dice 12-15 baby carrots, small dice 2 roma tomatoes, finely chopped 5 garlic coves, minced 4 oz tomato paste 4 oz water 1 tsp dried oregano 1 tsp dried basil 1/2 tsp dried rosemary 1/2 tsp marjoram 1/4 tsp pepper salt Vegetable oil Instructions: 1) Preheat oven to 325F. In an oven safe pan, add oil to coat the bottom of the pan. Salt the lamb. Over medium high heat brown the shoulder blade (roughly 3-4 minutes aside). Once browned on both sides add the onion, carrots, tomato, and garlic. Cook until fragrant. Add the oregano, basil, rosemary, marjoram and pepper. Cook until fragrant. 2) Add the tomato paste. Cook for two minutes. Add the water. Bring to a boil. Cover with a lid and place into the oven. 3) Cook for 3 hours or until fork tender. Shred the lamb and remove all the bones. Salt to taste 4) Serve with your favorite pasta or use in lasagna. Notes: 1) I saved my lamb bones and made a lamb stock with them. 2) If you do not have all the dried seasoning you can substitute dried Italian seasoning. 3) I made a broccoli rabe and lamb lasagna Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Tomato Paste amzn.to/3bQDunR
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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