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Lamb Braised with Onions
3 lb lamb shoulder
3 large onions, finely chopped
2 cloves garlic, mashed
2 Tbs lard or oil
2 Tbs flour
2 cups dry white wine
2 bay leaves
4 cloves
2 Tbs fesh parsley, chopped
1 tsp marjoram
1 lemon
2 Tbs mustard

Preheat the oven to 350 F.
Trim any excess fat from the meat. If the shoulder is not already tied with string, do so.
Heat the lard or oil in a large casserole dish on medium-high. When quite hot, put in the lamb and brown well on all sides. Skim off any excess fat. Remove the meat from the pot.
Add the garlic and fry another couple of minutes. Sprinkle on the flour and cook another couple of minutes.
Place the meat back in the pot. Pour on the wine and about 2 cups of water. Add the cloves, marjoram, parsley, and mustard. Grate the peel of the lemon into the sauce and then squeeze in the juice. Season well with salt and freshly ground black pepper. Cover and place in the oven. Cook for about 2-1/2 hours, turning the meat over once or twice.
Once the lamb is tender, the onions should be fairly well dissolved and the sauce not runny; if not, you may mash the onions with a fork or potato masher and thicken the sauce with a bit of flour mixed in water.
Serves slices of lamb covered in sauce with dumplings or rice and carrots, green beans, or cauliflower.
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