In like a lion: Slow-roasted lamb shoulder
In small town Brainerd, the base layer of ice is covered with snow, bare trees black against tall drifts in the fields, snowmobile tracks circling off across acres of farmland, with few animals left to the elements.
In Tacoma, I can see slight touches of bright fuchsia hidden in camellia bushes, traces of pink in the swelling, soon-to-open plum tree buds, and screaming green moss covering everyone's lawn.
In Brainerd, there's no garden guilt. It's easy to ignore the weeds that need pulling and the perennials that need dividing. At a negative 2, you simply turn up the heat and go back to your book until May. A six to eight inch covering of snow hides the weeds, the trash, the plastic bags, the round mounds of dog doo, the cigarette butts, and last season's leftover vegetables.
In the city, the once-pristine Grandma Moses snow has turned to dirty ice and street intersections are made hazardous by the ever-growing piles of plowed snow.
In Tacoma, the slimy, army-green iris blades, hens and chicks heaved up by the 20 degree nights, and weeds impervious to cold all demand attention. Where did all these dogs come from! And where are the owners carrying the politically correct baggies?
Anyways, after lunch with the girls, I'll force myself out into the 40 plus day and begin the slog toward spring.
The grittier side of Winter
Brainerd
Tacoma
Slow-roasted
Lamb Shoulder
- 1 lamb shoulder, about 4-5#
- 1 cup white wine
- 1 large onion, roughly chopped
- 5 shallots, roughly chopped
- 4 Roma tomatoes, quartered
- 1 1/2 Tbsp tomato puree
- 10 whole cloves of peeled garlic
- 1Tbs. Dijon mustard
- Salt and black peppercorns
- 2 bay leaves (fresh or dried)
- 2 four inch pieces fresh rosemary or 2 Tbs. dried rosemary
Preheat oven to 275°. Put shoulder in a heavy ovenware pot. Combine the wine, onions, shallots, tomatoes and tomato puree, garlic, mustard, 10-12 crushed black peppercorns and 2 tsp. salt to taste. Pour over shoulder in roasting pan. Tuck the bay leaves and the rosemary around the lamb shoulder. Bring mixture to simmer on the top of the stove.
Place uncovered in 275°oven for 3-4 hours. Remove roast after 3 hours to see how it’s doing. The meat should pull away with a fork and be very tender. When lamb is as tender as you would like, turn oven up to 400° and return lamb to oven for 30 more minutes. Remove lamb from pan and cover with aluminum foil. It will stay warm for at least an hour. Strain juices and bring to a simmer in a small saucepan. Let the juices reduce for 10 minutes and just before serving, whisk in 2-4 Tbs. butter. Serve with roasted vegetables.
Categories: Lamb, Entrees, American
Tags: lamb shoulder Brainerd Spring Puget Sound
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