Here is a basic recipe for a successful braise. You can use pork, veal, beef or lamb, this is a cooking method that allows you to tenderize the parts of the animal that are tougher at the base.
Here, I was lucky to have a nice shoulder of lamb, so I took advantage of it. Gaël LOVED it!
- Shoulder of lamb (or pork) boneless with string of about 1.5 kg
- 1 onion
- 1 clove of garlic (I don't add any, but it's to taste)
- Herbs of your choice:sprig of rosemary, star anise, juniper berries, fine herbs, bay leaves, etc. (you can also put nothing, and it's still delicious! Personally, I didn't add anything)
- 1 cup white wine (or red, go with what you have left in the fridge)
- 1 to 2 cups of broth (chicken, beef, vegetables)
- 3 tbsp. heaping tablespoons of Dijon mustard with maple butter
- Butter and oil
- Salt and pepper
- Preheat the oven to 300 F.
- Salt and pepper your piece of meat
- In a casserole dish, sear the meat on all sides in the butter and oil
- Set the meat aside
- Add the onion and garlic to the pan, cook for 1 to 2 minutes and add the herbs
- Deglaze with the wine and scrape the bottom to loosen the juices
- Return the piece of meat
- Add the broth and the mustard, the liquid must be halfway up the piece of meat
- Cover and cook for 3 hours, basting occasionally
- Let rest a bit before serving
- Serve with potatoes and vegetables, to taste
Enjoy your lunch!