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Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.
Ingredients
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2pounds lamb shoulder 1cup pitted prunes 1tablespoon minced garlic Salt and pepper 1chopped onion 2teaspoons minced ginger 1/4teaspoon cinnamon 1 1/2cup red wine 1/2cup stock or water
Directions
Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove. Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
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