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Found on cooking.nytimes.com
| Title: | Braised Lamb With Red Wine and Prunes Recipe |
| Descrition: | Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts |
Braised Lamb With Red Wine and Prunes
Meat
Produce
Baking & Spices
Beer, Wine & Liquor
Liquids
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Found on cooking.nytimes.com
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Braised Lamb With Red Wine and Prunes Recipe
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts
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