Braised Lamb Shoulder with Clams, Pickled Chiles, and Mint

Name: Braised Lamb Shoulder with Clams, Pickled Chiles, and Mint | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 10
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 lemons, for juice & zest; 1 red onion, thinly sliced; 1 bunch picked mint leaves, stems reserved for braise; 1/2 cup Mama Lil’s pickled peppers; 1 cup garlic cloves, crushed; 3 tablespoons extra virgin olive oil; 1 cup white wine; 1 pound savory or manila clams; 2 bay leaves, fresh; Stems from 1 bunch mint, leaves reserved for garnish; 1 bunch fresh thyme; 3-4 quarts lamb stock (or beef stock); 2 tablespoons olive oil; 2 celery ribs; 1 fennel bulb, halved; 1 large carrot, halved; 2 cups white wine; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 bone-in lamb shoulder, 7-9 pounds

KitchenAid Chef

Serving

Ingredients

Salt and freshly ground black pepper

2 lemons, for juice & zest

1 red onion, thinly sliced

1 bunch picked mint leaves, stems reserved for braise

1/2 cup Mama Lil’s pickled peppers

1 cup garlic cloves, crushed

3 tablespoons extra virgin olive oil

1 cup white wine

1 pound savory or manila clams

2 bay leaves, fresh

Stems from 1 bunch mint, leaves reserved for garnish

1 bunch fresh thyme

3-4 quarts lamb stock (or beef stock)

2 tablespoons olive oil

2 celery ribs

1 fennel bulb, halved

1 large carrot, halved

2 cups white wine

Salt and freshly ground black pepper

1 bone-in lamb shoulder, 7-9 pounds

Step by step

Season the lamb with salt and pepper and place in a large bowl. Add wine, white onion, carrot, fennel bulb and celery. Cover and transfer to the KitchenAid® Multi-Door Refrigerator; marinate for 24 hours.
Preheat your KitchenAid® 30″ Double Wall Oven with Even-Heat™ True Convection to 300°F. Remove the lamb from the marinade (reserving marinade and vegetables) and pat dry. Heat 2 tablespoons of oil in a KitchenAid® Professional Cast Iron 6-Quart Casserole over high heat. Add the lamb shoulder, and sear until browned on all sides (about 5 minutes per side). Remove the lamb and set aside.
Transfer the white onion, carrot, fennel bulb and celery from the marinade to a Professional Cast Iron 6-Quart Casserole and sauté until lightly browned (about 3-5 minutes). Add marinating liquid and deglaze the pan. Cook over medium heat until reduced by half.
Return the lamb to the Professional Cast Iron 6-Quart Casserole. Add 3-4 quarts stock to cover lamb and bring to a boil. Add a tied bunch of thyme, bay and mint stems to the Professional Cast Iron 6-Quart Casserole and cover with a tight-fitting lid and transfer to the 30″ Double Wall Oven with Even-Heat™ True Convection. Cook until tender (about 3 1/2 hours).
Discard the vegetables and herbs from the braise. Place the Professional Cast Iron 6-Quart Casserole on the stove over medium heat and continue to baste the lamb while preparing clams.
For the clams
Heat 2 tablespoons of oil in a sauté pan over medium heat. Add crushed garlic cloves and sizzle until the garlic is fragrant and starts to brown. Add the clams and wine.
Cover and steam until all of the clams open (3-4 minutes); add 1/2 cup of reduced lamb jus from the braise and remove from heat.
For plating
Transfer the lamb shoulder to a serving dish and top with clams. Toss red onion, pickled peppers and mint leaves to combine and scatter over the lamb and clams. Finish with lemon zest and a squeeze of lemon juice.