Braised Lamb Shoulder With Mushrooms | Oregonian Recipes

Name: Braised Lamb Shoulder With Mushrooms | Oregonian Recipes
Ingredients: 3 pounds lamb shoulder, cut into 2-inch pieces; 1 1/2 to 2 1/2 teaspoons coarse sea salt (divided); 1 1/2 to 2 teaspoons freshly ground black pepper; 4 tablespoons butter (divided); 2 tablespoons extra-virgin olive oil; 3/4 cup chopped onion; 4 cloves garlic, chopped; 1/3 to 1/2 of a 750-milliliter bottle dry fruity red wine such as Cotes du Rhone (not an oaky wine like cabernet); 2 carrots, halved crosswise; 2 stalks celery, halved crosswise; 4 sprigs parsley, plus additional chopped parsley for garnish; 3 sprigs fresh thyme, plus additional minced thyme for garnish; 2 fresh bay leaves or 1 dried bay leaf; 1/4 cup dried porcini mushrooms; 1 cup water; 1 pound mixed fresh mushrooms, such as oyster, crimini and white button

recipes.oregonlive.com

Lamb shoulder lends itself to long, slow cooking. Although I especially like this version, which combines dried and fresh mushrooms, in summer you might subs...

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Ingredients

3 pounds lamb shoulder, cut into 2-inch pieces
1 1/2 to 2 1/2 teaspoons coarse sea salt (divided)
1 1/2 to 2 teaspoons freshly ground black pepper
4 tablespoons butter (divided)
2 tablespoons extra-virgin olive oil
3/4 cup chopped onion
4 cloves garlic, chopped
1/3 to 1/2 of a 750-milliliter bottle dry fruity red wine such as Cotes du Rhone (not an oaky wine like cabernet)
2 carrots, halved crosswise
2 stalks celery, halved crosswise
4 sprigs parsley, plus additional chopped parsley for garnish
3 sprigs fresh thyme, plus additional minced thyme for garnish
2 fresh bay leaves or 1 dried bay leaf
1/4 cup dried porcini mushrooms
1 cup water
1 pound mixed fresh mushrooms, such as oyster, crimini and white button