Low and Slow - richmondmagazine.com

Name: Low and Slow - richmondmagazine.com
Ingredients: 2 1/2 pounds boneless lamb shoulder, trimmed of fat and silver skin; Salt and pepper, to taste; 2 tablespoons olive oil; 12 roasted peppers (a mix of jalapenos, poblanos, cubanelles and serranos works well), stems and seeds removed; 2 tablespoons minced raw garlic; 4 tablespoons roasted garlic; 4 tablespoons veal demi glace; 4 parts granulated garlic; 3 parts toasted coriander seeds, thyme, oregano, granulated onion, cumin, sumac; 2 parts green peppercorn, cinnamon, toasted cloves; 1 part nutmeg, toasted allspice, cardamom; 1 quart chicken stock; 1 cup red wine; 3 stalks celery, diced; 1 onion, peeled and diced; 2 carrots, peeled and diced; 2 bay leaves; 2 tablespoons orange zest; 1 tablespoon lemon zest; 2 sprigs fresh thyme

richmondmagazine.com

Stephen DeRaffele, chef and co-owner of Pinky’s, shares a recipe for braised lamb

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recipes
Ingredient
Pinky's
Food & Drink
Stephen DeRaffele

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Ingredients

2 1/2 pounds boneless lamb shoulder, trimmed of fat and silver skin
Salt and pepper, to taste
2 tablespoons olive oil
12 roasted peppers (a mix of jalapenos, poblanos, cubanelles and serranos works well), stems and seeds removed
2 tablespoons minced raw garlic
4 tablespoons roasted garlic
4 tablespoons veal demi glace
4 parts granulated garlic
3 parts toasted coriander seeds, thyme, oregano, granulated onion, cumin, sumac
2 parts green peppercorn, cinnamon, toasted cloves
1 part nutmeg, toasted allspice, cardamom
1 quart chicken stock
1 cup red wine
3 stalks celery, diced
1 onion, peeled and diced
2 carrots, peeled and diced
2 bay leaves
2 tablespoons orange zest
1 tablespoon lemon zest
2 sprigs fresh thyme