lamb shoulder braise virgin -- questions
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! 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?
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.