Dinner · Mediterranean · 15 min
Slow-Braised Mediterranean Lamb Shoulder with Wilted Tuscan Kale
- Calories
- 675
- Protein
- 37g
- Carbs
- 28g
- Fat
- 47g
Ingredients
- 178.7 g lamb shoulder
- 150 g Tuscan kale
- 23.7 g tomato basil sauce
- 1 tsp olive oil
- 30 g yellow onion
- 1 clove garlic
- 0.25 tsp salt
- 0.125 tsp black pepper
- 20 g brown rice
- 50 ml water
- 1 sprig fresh flat-leaf parsley
Method
- 01Preheat your oven to 325°F (160°C). Season the lamb shoulder cubes with half of the salt and all the black pepper.
- 02In a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat and sear the lamb until deeply browned on all sides, about 5-6 minutes. Remove lamb briefly.
- 03Add the chopped yellow onion and minced garlic to the Dutch oven, sautéing for 2 minutes until fragrant.
- 04Return the lamb to the pot and add the tomato basil sauce, scraping up the browned bits from the bottom to deglaze. Cover tightly and transfer to the oven to braise for 2 hours, until the lamb is fork-tender, registering at least 145°F (63°C) followed by a 3-minute rest for safe meat consumption.
- 05While the lamb is braising, combine the dry brown rice, water, and remaining salt in a small pot. Bring to a boil, cover, reduce heat, and simmer for 40-45 minutes until fluffy and liquid is absorbed.
- 06In the final 10 minutes of braising the lamb, stir the chopped Tuscan kale into the pot until tender and vibrant green.
- 07To serve, spoon the cooked wild brown rice into a wide bowl, top with braised lamb and kale, spoon over the braising liquid, and garnish with chopped fresh flat-leaf parsley.
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