Slow-cooked lamb shoulder with orange, yogurt & herbs from Gjelina: Cooking from Venice, California (page 311) by Travis Lett

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Notes about this recipe

  • Eat Your Books

    Beans soak overnight.

  • DKennedy on November 22, 2015

    Lamb (leg, bone in): This is a special occasion worthy dish. Spectacular results. Made this for my temple's progressive dinner. Substituted a 7 lb. bone in leg of lamb in place of the lamb shoulder. It was hard to get it brown on all sides in my largest le creuset pan, so I improvised by browning parts on a sheet pan. I added 6 neck pieces so my family could eat left overs. Doubled amount of broth and increased wine to 1 1/2 cups compensate for the larger piece of meat. Also, reduced the wine before adding broth so the alcohol flavor would not overpower. Cooked to the point of reducing the sauce and froze, the meat in one container, the broth in another. Finished on Saturday morning. The morning of, defrosted, defatted the sauce. Added 1/4 OJ and reduced, not to a syrup, I was afraid it would be too dry. 2 cups of fresh herbs (parsley, dill, chives, mint and basil) spread on top of the roast, rather than in the sauce. Served with the flageolet beans.

  • DKennedy on November 22, 2015

    Flageolet Beans: I doubled the bean recipe, using 2 lbs. of beans and 12 cups of Veggie stock. I also increased the amount of celery and carrots (2 each) and used an extra large onion. I did not increase the oil. I soaked them overnight and earlier today I cooked the beans to the point of adding the soffrito. Just before serving, I will reheat the soffrito and the beans and then marry the two. Repurposed the entire cup of olive oil for later use. Served with the roasted lamb as suggested. By far, the best pot of beans I have ever made. Truly special, could eat them all by themselves!

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