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Lamb Shoulder Braised With Wild Mushrooms |
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Serves: 4 Print this RecipeDried wild mushrooms may seem extravagant if you just look at the price tag, but a little bit goes a long way. Here a half ounce is all it takes to inundate the recipe with mushroom flavor. Lamb shoulder is a budget cut that has great flavor but needs a little simmering time to reach full tenderness. 1 (1/2-ounce) package dried wild mushrooms, such as porcini 2 cups boiling water 4 lamb shoulder chops, about 2 pounds No-stick flour and oil baking spray Salt and ground black pepper to taste 1 (10-ounce) box frozen pearl onions, thawed and drained 1 (10-ounce) package sliced portobello mushrooms, halved 1/2 teaspoon crushed dried rosemary 1 1/2 tablespoons demi-glace concentrate 1 cup V8 vegetable juice Soak the dried mushrooms in the boiling water until softened, about 10 minutes. Drain, reserving the soaking liquid and the mushrooms separately. Heat a large skillet over medium-high heat. Coat the chops on both sides with baking spray and season with salt and pepper; brown on both sides. Remove to a plate. Add the onions, portobellos, and rosemary to the skillet and cook until the mushrooms lose their raw look. Add the soaked mushrooms and the soaking liquid, leaving behind any sediment; heat to boiling. Stir in the demi-glace concentrate until dissolved. Stir in the V8 juice and return the chops to the skillet; reduce the heat and simmer until the chops are cooked through, about 20 minutes. Remove the chops to a serving platter. If the liquid in the pan is too thin, boil until it is lightly thickened. Pour over the chops before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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