Braised Lamb

The winter season is a time to rest and rebuild after the harvest months. Lamb supplements the TCM kidneys and restores Qi energy. Since lamb is considered warm-hot, it should only be eaten if there are cold internal conditions or during the winter months. The braised cooking method is ideal for the winter season-low and slow.

This recipe calls for lamb shoulder but you can easily substitute lamb chops if that is available. I was able to purchase grass-fed lamb shoulder for about $25 at Trader Joe’s! Since lamb is popular during the winter season it is generally easy to find. If not, you could use this same recipe with beef short ribs or a small beef roast. Cooking times may vary if using beef.

Make sure you are using quality, grass-fed meat whenever possible!

Temperature: Warm-hot

Flavor: Sweet

Actions: Increases Qi, supplements deficiency, warms the center

Organs: Spleen, Kidney

Use: Increase energy, reduce lower back and knee pain or weakness, warm postpartum women, relieves abdominal pain due to cold

Ingredients

• 2.5 lb Lamb Shoulder- Grass Fed

• 1/4 cup Arrowroot flour

• 3 small Carrots, chopped

• 3 ribs Celery, chopped

• 1 medium Onion, diced

• 4 cloves Garlic, smashed

• 1 sprig Rosemary, chopped

• 13 sprigs Thyme, whole

• 2 Bay leaves

• 1 can Tomato paste 

• 1 cup 100% Grape juice (alternatively, Red Wine)

• 1 cup Beef bone broth

• 1 tsp Salt, plus more for the dry brine

• 1 Tbs Avocado oil

• 2-4 cups filtered Water (enough to almost cover meat)

Preparations

1. Generously coat lamb in salt on all sides and set in the fridge for 2 hours. After two hours, remove the lamb from the fridge and pat dry with a paper towel. 

2. Preheat oven to 275 degrees. 

3. In a dutch oven, heat 1 tbsp avocado oil over medium-high heat. Add lamb to dutch oven pot and sear for 2-3 minutes on all sides. Remove lamb from the pot and set aside.

4. In the same dutch oven pot, add the chopped onion, carrots, celery, and garlic. Sauté for 5 minutes until soft and brown. Reduce heat to prevent burning.

5. Add tomato paste and cassava flour and continue to cook for 1 minute. 

6. Then add grape juice and bone broth. Let reduce for about 5 minutes (liquids should be bubbling).

7. Add meat back into the pot along with the rosemary, thyme bundle, bay leaves, and salt.

8. Add filtered water until the lamb is almost completely covered with liquid. The very top of the meat should still be exposed. 

9. Cover with lid and place in the oven for 3 1/2 hours. Remove lid and cook an additional 30 minutes to brown meat. Meat should be very tender and fall apart easily. If it is not tender, continue cooking for 30 additional minutes.