CookEat Recipe
Lamb Shoulder with Browned Onions
Thin pieces of lamb shoulder cooked with deeply browned young onions, a little flour-enriched butter and gradually added stock.
Method
Steps
Step 1
Gather the ingredients: 600 g boneless lamb shoulder, cut into thin pieces about 5 cm square and 1 cm thick; 2 young onions, thinly sliced; 40 g butter: 20 g for the onions and 20 g mixed with flour; Salt and black pepper; 10 g plain flour; About 400 ml hot ready-to-use stock, added gradually.
Step 2
Melt 20 g butter in a heavy pan. Add the sliced young onions and cook over moderate-low heat, stirring, until deeply browned but not burnt, about 15–20 minutes.
Step 3
Add the lamb shoulder pieces, season with salt and pepper and turn until they begin to colour, about 5–8 minutes. Mix the remaining 20 g softened butter with the flour and work this into the meat and onions. Continue stirring until the mixture takes on a good brown colour, about 2–3 minutes.
Step 4
Add the hot stock gradually, a small ladle at a time, stirring up the browned juices. Cover and simmer gently for about 50–70 minutes until the lamb is tender and reaches at least 71°C. Add a little more stock as needed rather than letting the pan dry out.
Step 5
Serve with a generous amount of the thickened brown cooking juices. Three or four small white onions may replace the two young onions; slice and brown them in the same way.
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