For leisurely warm-weather dinners, indoors or out. Savory braised lamb with cauliflower and dark greens. Can also be made with flanken, beef short ribs or tongue. For the tongue, you may want to cook it separately first, then add to the braise for just long enough to flavor it and heat it up, not the full 2 1/2 hours. Adapted from chef-owner Doug Crowell of Buttermilk Channel Restaurant, Brooklyn, 2011. —Nancy
2 hours 30 minutes
4 as a main, 8 as a side
1 1/2 pounds
(700g) Lamb shoulder (or see headnote)
(85g) carrot, medium size
onion, medium to large (to taste)
stock (as needed)
(225 ml) Red wine like Shiraz, Montepulciano d'Abruzzo, Rioja or Farnese
(60 ml) capers, rinsed of salt or vinegar in which they were packed
4 to 8
eggs, soft boiled
Red wine for drinking (same as used in the braise)
(1 liter) cauliflower, measured after trimming
(225 ml) croutons
(150g) romaine now that CDC says safe again (early June 2018). Or other dark greens
(60 ml) red-wine vinegar
(15 ml) olive oil, extra virgin
1 or 2 teaspoons
(5 or 10 ml) grainy mustard
(225 ml) mayonnaise
(60 ml) buttermilk, optional
(150g) frisee lettuce
In This Recipe
Heat oven to 325F or 160C. Season lamb. Heat heavy-bottomed pot over medium high heat. Add lamb and lightly brown all over. Remove lamb to plate. Add mirepoix vegetables (onion, carrot, celery) & garlic, all roughly chopped, to original pan & cook until golden. Deglaze with 1c (225 ml) red wine.
Add reserved lamb, produce & wine, bay leaf & thyme to a Dutch oven or other oven-proof pot. Add stock to cover. Cover pot, cook in oven 2 1/2 hours until meat is falling-off-bone tender. Separate meat from bones. Strain braising liquid, return to pot and reduce - on top of stove - by half. Set aside.
Raise oven to 400F or 200C. Trim cauliflower into florets, toss with 1 tbsp.(15 ml) olive oil, roast 15-20 minutes or until lightly browned. Remove from oven & set aside.
Whisk mayonnaise, mustard, vinegar & buttermilk (if using). Warm shredded lamb in half cup (125ml) reduced braising liquid. Add roasted cauliflower flowerets, croutons & 3/4 cup (180 ml) salad dressing. Add warm lamb & its liquid to bowl. Toss until coated.
Line each plate or wide bowl with romaine leaves & shredded frisee. Spoon mixed lamb, cauliflower & croutons over lettuces. Drizzle plates with remaining salad dressing & top each with tablespoon of (rinsed) capers & soft boiled egg (whole or cut in half).