Simple Instructions for Braising
It’s finally fall and your senses are all about the changing seasons. Something about the ginormous pumpkins and colorful squash lining the produce stands at every local market or the aroma of warm savory spices floating from the kitchen of the corner café that has got you craving; an oddly insatiable craving for lamb.
So stricken, you even passed on your favorite Sirloin Shish Kabobs last weekend at the Persian place down the street and instead opted for the braised Lamb Shank! So tender and flavorful, your craving for lamb grows stronger and BAM! You find yourself with 3lbs of fresh lamb the local butcher had on sale this week.
And sure enough, I receive the frantic phone call “Help Please! How do I cook lamb?”
For all those who have ever found themselves in the same predicament, we would like to impart some valuable know how. Cooking lamb is an art. And because American, New Zealand, and Australian lamb is more gamy than Middle Eastern lamb, specific preparation will produce a superior outcome.
Tips for stovetop cooking:
Cover the meat with cold water and bring it to a boil. Then reduce heat to simmer until all the meat is falling off the bone.
Tips for crock-pot cooking:
Put meat into the crock-pot and cover completely with water. Add any combination of tomato, paste, sauce, and dried fruit you like for taste.
The essential element of this method is to reduce the gamy character of the lamb. Furthermore, when the meat has finished cooking, separate the meat from the broth. Skin the fat and add seasoning to taste. Put the cleaned and seasoned meat back into the broth until ready to be served.