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lamb shoulder braise virgin -- questions

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I was going to make a leg of lamb cooked for 7 hours, but then I got talked into a lamb shoulder by a friend. I went to the butcher and picked out a shoulder and a half (almost 3 kilos) and before I knew it he had cut them into thick "steaks" (I know this is not the correct term, but am not sure how else to describe), cutting through the bone with a saw. So, now, instead of one nice hunk of meat, I have 10 "chops" or "steaks" -- aargh! Here are my questions:

--I'm guessing I can braise the meat in the usual method -- is that true?

--I'm also guessing that they won't need seven hours to cook until fork tender. How long should I estimate?

--How much liquid should I add to the pot? My original recipe for a 4lb LEG of lamb, called for 1 bottle of white wine. Is this now too much liquid?

Many thanks!

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  1. I would follow the basic braise technique of browning the meat in oil/ butter, adding aromatics like onion celery garlic etc, adding wine/ stock to cover the meat then cook on barely a simmer until tender.

    2 Replies
    1. re: cassoulady

      Many thanks! I was planning on cooking them in the oven -- does that sound right to you? Also, once the meat is tender, how would you recommend serving it? The chunks are too big for one person (plus I have 10 pieces and 12 people). I was thinking of pulling the meat from the bone, plating individually and passing the reduced liquid as sauce?

      1. re: Cookingthebooks

        Sure covered in the oven not too hot will work.

    2. Search for a French Daube recipe. Traditionally daubes were made with the shoulder. The shoulder is one of the tastiest lamb cuts there is. I think you will enjoy it tremendously.

      1. You must have the same butcher as the OP does in this older thread !

        Take a look --> http://chowhound.chow.com/topics/586698

        Solution: Season the meat well where the incisions were made, use twine to tie up the meat, and proceed to cook as if it were whole. You should have GREAT results !!!