Braised shoulder of lamb with chard lentil salad (Poletto Easter menu)

Name: Braised shoulder of lamb with chard lentil salad (Poletto Easter menu)
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 5 Shallots; 4 Garlic cloves; 2 Carrots; 4 stalks of celery; 2 small lamb shoulders (with bones of about 500 g); 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 5 Stem(s) Savory; 2 TABLESPOONS black olives (Kalamata-); 200 ml dry white wine; 5 TABLESPOONS Port wine; 1 l Poultry stock (glass); 100 g brown lentils; 1 (approx. 500 g) Swiss chard; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

5 Shallots
4 Garlic cloves
2 Carrots
4 stalks of celery
2 small lamb shoulders (with bones of about 500 g)
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
5 Stem(s) Savory
2 TABLESPOONS black olives (Kalamata-)
200 ml dry white wine
5 TABLESPOONS Port wine
1 l Poultry stock (glass)
100 g brown lentils
1 (approx. 500 g) Swiss chard
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel and coarsely dice the shallots and garlic. Peel carrots. Clean the celery. Wash both and cut into large cubes. Remove fat and tendons from the shoulders of lamb and wash them.
2
Season with salt. Heat 2 tablespoons of oil in a frying pan. Brown the meat all around, take it out. Put prepared vegetables in the roaster and fry. Add tomato paste and sweat it. Add savory and 1 tablespoon of olives.
3
Deglaze with white wine, port wine and 1/2 litre of chicken stock and bring to the boil briefly. Place the meat on the vegetables. Braise in the preheated oven (electric cooker: 160 °C/ convection oven: 135 °C/ gas not suitable) for approx. 1 hour.
4
Switch the temperature down (electric cooker: 140 °C circulating air: 115 °C/gas not suitable) and continue cooking for approx. 1 hour. Then switch the temperature down (electric cooker: 125 °C/recirculating air: 95 °C/gas not suitable) and braise again for about 1 hour.
5
Bring the lentils, 1/2 litre stock and 1 tablespoon of oil to the boil in a saucepan, simmer for 15-20 minutes. Season with salt. Clean and wash the chard, cut the leaves in half. Heat 1 tablespoon of oil. Fry chard in it.
6
Season to taste with salt, pepper and nutmeg. Drain the lentils and mix in. Remove meat from the roaster. Pour frying stock through a sieve into a pot and boil down for 5-10 minutes. Add 1 tablespoon of olives.
7
Season meat with pepper. Arrange on plates with chard and lentil salad. Drizzle with some sauce. Add the rest of the sauce.