Braised Lamb with Tomato Risotto

While your first inclination might be to throw every piece of raw meat onto a grill or pan, some cuts simply won’t shine by cooking them that way. Lamb shoulder is one such cut. Long, slow cooking melts the tough, chewy meat into a tender slice of delicious.

I turned this into a meal by serving it with a simple risotto. The tomatoes that were braised with the lamb turned into a silky, flavorful garnish.

Yes, I have lamb on the brain, which all things considered, isn’t such a bad thing.

I used five pieces of lamb shoulder, an 800g can of whole peeled tomatoes, and a cup of arborio rice. For complete instructions on how not to screw up risotto, read my risotto article.



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