![]() If you are not using wine, use 1 cup of cooking stock, 2 tablespoons of vinegar, and 3 tablespoons of mustard. If you are using wine, this is 1 cup of red wine, and 3 tablespoons of mustard. While the lamb is searing, combine your liquid, and mustard. If you need to, cook the lamb in several batches, so they cook in a single layer on the bottom of the dutch oven. The goal is to get a good color on the meat, but not to cook it through. Place the lamb in the pot, and sear on each side for 3-5 minutes (depending on how thick your chops are). In the same pot, add another tablespoon of olive oil. At this point, remove the veggies from the with a slotted spoon, and set aside for later. Cook for another 5 minutes, until the mushrooms start to look like they have softened slightly. Cook for 3-5 minutes, and then add in the parsnips and mushrooms. Warm 1 tablespoon of olive oil, and then add in the onions and fennel. Place a medium sized over medium-high heat. Season the lamb with salt and pepper on both sides. While the oven preheats to 300 degrees, I start working on the active part of this dish. The flavor won’t be exactly the same, but it will still be delicious. I like to replace wine with a combination of cooking stock and vinegar. Not to worry! The importance of the wine is to bring moisture and acidity to the dish – it isn’t magic. These days, I haven’t had much need of wine, so it is rarely in the house. To be honest, when not doing a Whole30 (or pregnant), I might pour myself a glass to “stay hydrated” while cooking. When not doing a Whole30, I don’t mind using a bit of wine to cook with. Adding a LiquidĪ purist would tell you that the only way to braise this dish, would be using red wine. In the braise though, it added a really nice and subtle richness to the dish. The reason I had an extra bulb in the fridge, is because I actually decided to leave out half of what was called for in another recipe. I have found fennel to be a bit overpowering in the past. ![]() I can’t say enough about the fennel – it was perfect. Luckily, these veggies were the perfect consistency, and held up wonderfully. Since braising really breaks down a lot of fiber in the ingredients, I didn’t want to use any veggies that might disintegrate into mush from the protracted cooking. I normally don’t have such an eclectic mix of veggies sitting around, but they were leftover from a dinner I’d made over the weekend. In my fridge, I happened to have a fennel bulb, parsnips, onions, and mushrooms. Oh, and wouldn’t require I put on real pants and leave the house (#livinginleggings). While this recipe on it’s own is incredible, I wanted something that would feature a few more veggies, and really amp up the flavor profile. What I like about this recipe is that it really has very little active cooking work. I was inspired by this very simple and delicious recipe, featured on The Spruce. There are some great recipes for braised lamb shoulder chops. The hardest part is waiting the few hours for your dish to be done. Braising always seems intimidating to me, but really it is one of the most hands-off methods of cooking. It needs to be cooked low and slow to get that fat rendered, and the meat tender and flavorful. Lamb is already very fatty, and the shoulder chop seems to be one of the fattier cuts. I love lamb, but the shoulder chop is a challenge for me. All that was left were the lamb shoulder chops I bought when they were on sale. After thawing out a duck to roast one night, and burger meat the next two nights – the freezer was pretty bare. I just want to sit on the couch, and watch Will & Grace reruns. The last thing I want to do at the end of the day, is stand in the kitchen. All of the energy I had the past few weeks has been spent. I am officially in my third trimester of pregnancy, and noticing that I’m slowing down. Last week I was too tired to make it to the grocery store.
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