Have Dinner With Us: Braised Lamb Shoulder with Clams, Pickled Chiles, and Mint

Have Dinner With Us: A Meal To Remember

Learn Chef Chris Cosentino’s brilliant technique for cleaning the sand out of clams and see how he brings out the richness in his lamb. Then find the full recipe below.

Braised Lamb Shoulder with Clams, Pickled Chilies and Mint by Chef Chris Cosentino

Makes 8-12 servings

INGREDIENTS

For the lamb shoulder

1 bone-in lamb shoulder, 7-9 pounds
Salt and freshly ground black pepper
2 cups white wine
1 large carrot, halved
1 fennel bulb, halved
2 celery ribs
2 tablespoons olive oil
3-4 quarts lamb stock (or beef stock)
1 bunch fresh thyme
Stems from 1 bunch mint, leaves reserved for garnish
2 bay leaves, fresh

For the clams

1 pound savory or manila clams
1 cup white wine
3 tablespoons extra virgin olive oil
1 cup garlic cloves, crushed

For the garnish

1/2 cup Mama Lil’s pickled peppers
1 bunch picked mint leaves, stems reserved for braise
1 red onion, thinly sliced
2 lemons, for juice & zest
Salt and freshly ground black pepper

DIRECTIONS

For the lamb shoulder

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.

Braised Lamb Shoulder with Clams, Pickled Chilies and Mint by Chef Chris Cosentino Recipe

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FEATURED PRODUCTS

This 30 Double Wall Oven with Even-Heat™ True Convection provides consistent heating and even cooking. A unique bow-tie shaped design and convection fan helps ensure there are no burnt edges or undercooked centers. The Temperature Probe delivers accurate measurement of internal temperatures of meats, poultry, and casseroles without opening the oven. Bold design details are the perfect balance of elegance and functionality. Learn more

KitchenAid® 30″ Double Wall Oven with Even-Heat™ True Convection

Enjoy the high-temperature cooking that cast iron provides with this versatile casserole. It’s ideal for slow-cooking stews and braised dishes on any cooktop, as well as roasts and baking in the oven. Also perfect for cobblers and cornbread. The lid doubles as a grill pan and can be used for grilling steaks, burgers, chicken, or vegetables. Plus, the porcelain enamel interior coating doesn’t require seasoning. Safe up to 500°F. Learn more

KitchenAid® Professional Cast Iron 6-Quart Casserole

This uniquely versatile, platinum interior refrigerator offers 5 doors, including 2 soft-close drawers, to deliver optimized storage. This refrigerator also features the Preserva® Food Care System which uses two independent cooling systems to help keep food fresh longer, while under-shelf LED lighting beautifully displays the food below for greater visibility. Learn More

KitchenAid® Multi-Door Refrigerator

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