This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 3h
Yield At least 8 servings
Number Of Ingredients 13
Steps:
- Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered. Add the spices and a 1/2 bottle of wine. Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn't evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
- When the meat is very tender - after about 2 1/2 hours - uncover. Check and adjust the seasoning as necessary, garnish and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 39 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 17 grams, Sodium 797 milligrams, Sugar 9 grams
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