| Yield 1X: | 320.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion, garlic | ||
| Portions: | 53.3 | ||||
| Shelf life: | 5 days | ||||
| Date: | 9.18.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Lamb shoulder, trimmed and cubed (each) | 3.00 | |
| Pearl onions, peeled | 2 | 8.00 |
| Crimini mushrooms, quartered | 2 | 8.00 |
| Celery, 3/4″ pieces | 1 | 8.00 |
| Carrots, 3/4″ oblique cut | 1 | 8.00 |
| Red wine (btl.) | 1.00 | |
| Clairifed butter | 2.00 | |
| Yellow onions, sliced | 5 | |
| Garlic, minced | 4.00 | |
| San Marzano tomatoes (can) | 1.00 | |
| Chicken broth | 4 | |
| Red potatoes, cooked and quartered | 4 | |
| Parsley, chopped (bunch) | 1.00 |
Carefully measure and prepare all ingredients. Brown the lamb cubes over high heat, reserve. In the same pan, blister the pearl onions, then add mushrooms, carrots, and celery, and sweat for 30 minutes. Add the wine, and cook until the alcohol is gone.
Meanwhile, heat the clarified butter over high heat, then add the sliced onions and garlic. Reduce to medium, then cook, stirring, until the onions are darkly caramelized. Cool and puree with the tomatoes. Add to the meat and vegetable mixture along with the chicken broth.
Season well with salt and pepper, and bring to a boil. Transfer to the oven at 450 F. and cook until the lamb is almost tender. Remove from the oven and add the potaotes and parsley.
Correct seasoning, then cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.