Recipe: Red Wine Braised Lamb Shoulder Chops With Mashed Potatoes, #top8free, #allergenfree [Sponsored]
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| SO LUSCIOUS! |
Between you and me I wanted to make lamb for Passover
but was out voted. I get it, not everyone likes lamb (OK, one person who will
not be named) and because I want all my dinner guests to be happy, I made short ribs
and roasted chicken and they were BELOVED.
But still wanting some kind of lamb
something, I searched around for options. After the art exhibit at the Met yesterday, I walked into the nearest Fairway on East 86th. They had
shanks which looked yum and huge roasts, also yum but hours of cooking and
really I wanted something smaller, more manageable. On trays, waiting to be
shelved, I saw lamb shoulder chops with bone in.
I’ve had shoulder chops once before in recent memory, made
by my then-boyfriend who threw a braise together with what I had in my pantry
and I arrived home to serious, falling off the bone goodness. I wanted to recreate that.
Since I have no
idea what he did (and neither did he, it was years ago, I asked) I made it up,
with basically pantry items, leftover wine from the short ribs last weekend, and
the gorge shoulder chops I picked up at Fairway Market all of which to say, you
can throw this together in a snap, too!
Recipe: Red Wine Braised Lamb Shoulder Chops
Yields 15 ounces cooked lamb
Cooking time 1.5 -2 hours
Ingredients
1.25 pounds lamb shoulder chops (bone-in)
Kosher salt
2 Tablespoons olive oil
1 medium shallot, chopped
2-3 cloves of garlic, minced
2 carrots chopped
1.5 cups red wine
1 14.5-oz. can diced tomatoes
1 dried bay leaf
Handful of fresh thyme sprigs
Heat oven to 350°. Pat lamb dry; season with salt. Heat oil
in a Dutch oven or other large heavy pot over medium-high heat. Brown lamb, on
each side, approximately 5 minutes each; transfer to a plate.
Add shallot and carrots to pot, and sauté for about 5 minutes
until fragrant and cooked through. Add minced garlic, sauté for 1 minute until
softened and also fragrant. Add wine and bring to a boil, scraping up brown
bits. Reduce heat and simmer until reduced by half, 5 minutes. Add bay leaf,
thyme, diced tomatoes and lamb to pot. Bring to a simmer, cover pot and
transfer to oven.
Braise until lamb is fork-tender, 1½–2 hours. Check halfway
through, if there doesn’t seem to be enough liquid, add up to 1 cup of water.
Once fork tender, transfer lamb to a clean plate. Cook sauce
down until it is thick and velvety, approximately five minutes. Taste and
adjust seasoning.
Serve over mashed potatoes (or rice or pasta) and with a steamed
green veg and salad and enjoy!
***
BONUS: Dairy-Free Mashed Potatoes
To go along with my Red Wine Braised Lamb Shoulder Chops of course I wanted some mashed potatoes. To make it super inclusive, I thought I’d try to recreate chef Kelvin’s dairy-free mash. I didn’t have a chance to ask him how he made it more than what he told me originally: potatoes, olive oil and salt and pepper. So that’s what I did.
The potatoes do make a difference here. Yukon Gold, on sale at Fairway Market
are ideal for mashed: they boil up easily and break down easily once cooked and whip up in a yellow billowy fluffy mass of hearty potato happiness.
I follow this potatoes boiling techniques by The Kitchn: wash, peel, cube, place in big pot of cold salted water, bring to a boil and boil for an additional 5 minutes or until desired doneness. Drain, place into a bowl and then mash with a fork or potatoes masher if you have one.
To that I added two glugs of olive oil and kept mashing and fluffing with a fork. Added two more glugs and kept mashing until all of sudden the potatoes became creamy. I tasted for seasonings, added some more salt and some fresh ground pepper and ta-da, “creamy” mashed potatoes, dairy-free and top allergen free!
***
BONUS: Dairy-Free Mashed Potatoes
To go along with my Red Wine Braised Lamb Shoulder Chops of course I wanted some mashed potatoes. To make it super inclusive, I thought I’d try to recreate chef Kelvin’s dairy-free mash. I didn’t have a chance to ask him how he made it more than what he told me originally: potatoes, olive oil and salt and pepper. So that’s what I did.
The potatoes do make a difference here. Yukon Gold, on sale at Fairway Market
are ideal for mashed: they boil up easily and break down easily once cooked and whip up in a yellow billowy fluffy mass of hearty potato happiness.
I follow this potatoes boiling techniques by The Kitchn: wash, peel, cube, place in big pot of cold salted water, bring to a boil and boil for an additional 5 minutes or until desired doneness. Drain, place into a bowl and then mash with a fork or potatoes masher if you have one.
To that I added two glugs of olive oil and kept mashing and fluffing with a fork. Added two more glugs and kept mashing until all of sudden the potatoes became creamy. I tasted for seasonings, added some more salt and some fresh ground pepper and ta-da, “creamy” mashed potatoes, dairy-free and top allergen free!
***
Thank you Fairway Market for sponsoring* this delicious allergen-friendly recipe!
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