Cordero a la Cacerola Patagónica
Rustic Patagonian lamb shoulder braise with white wine, garlic, and rosemary — fall-off-the-bone with 50g protein, serves 4.
15mPrep
220mCook
4Servings
490Calories
50gProtein
Ingredients
- 1000 glamb shoulder bone-in
- 150 mlwhite wine
- 400 mllamb or chicken stock
- 1 wholegarlic head halved
- 15 gfresh rosemary
- 2 wholebrown onion
- 2 wholecarrots
- 25 mlolive oil
- 3 gsea salt
Ingredients
- 1000 g lamb shoulder bone-in
- 150 ml white wine
- 400 ml lamb or chicken stock
- 1 whole garlic head halved
- 15 g fresh rosemary
- 2 whole brown onion
- 2 whole carrots
- 25 ml olive oil
- 3 g sea salt
Instructions
- Sear lamb shoulder all over in olive oil.
- Place in Dutch oven with onion, garlic, and carrots.
- Add wine, stock, and rosemary.
- Cover; braise at 160°C for 3.5 hours.
- Rest 20 min; pull meat with forks.
- Serve with braising vegetables and crusty bread.