Braised Lamb (Shoulder) With Garlic and Cinnamon

Name: Braised Lamb (Shoulder) With Garlic and Cinnamon
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 2 lbs lamb, preferably from the shoulder, cut into 1-to-2-inch chunks; salt and pepper; 5 -6 garlic cloves, peeled and slivered; 6 cinnamon sticks, 6 3-inch pieces; 1 cup dry white wine, stock or 1 cup water; 4 plum tomatoes, chopped (canned are fine); 1 lemon, quartered

Submitted by FLUFFSTER

"Braising is a wonderful choice for less tender cuts of meat. Less tender doesn't mean less flavorful. The time it cooks, it becomes infused with the garlic and the wonderful aroma of the cinnamon. Add the white wine to the mix, and the squeeze of lemon at the end, and you come out with a favorite for sure! I like to serve mine over hot buttered noodles, but any type of rice is just as good."

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Ready In:: 2hrs
Ingredients:: 8
Serves:: 4

ingredients

1 tablespoon extra virgin olive oil
2 lbs lamb, preferably from the shoulder, cut into 1-to-2-inch chunks
salt and pepper
5 -6 garlic cloves, peeled and slivered
6 cinnamon sticks, 6 3-inch pieces
1 cup dry white wine, stock or 1 cup water
4 plum tomatoes, chopped (canned are fine)
1 lemon, quartered

directions

Put oil in a large, deep skillet over medium-high heat.
A minute later, add as many chunks of lamb as will fit without crowding(cook in batches, if necessary).
When meat browns, (3 to 4 minutes)turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning.
After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).
When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn heat back to medium and add garlic and cinnamon.
Cook for about 30 seconds, then add the wine;.
raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally,for about a minute.
Return meat to pan and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly,.
you may have to add a little water.) Cook, undisturbed, until meat is very tender, about 1 1/2 hours.
Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.

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RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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