Braised lamb with Marjoram Gravy Recipe
Summary
MethodBraise
Ingredients
1 boned lamb shoulder, rolled and tied
2 tablespoons vegetable oil
1/2 cup water
1 medium-size onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
3 large potatoes, pared and cut into 2-inch cubes
3 large carrots, pared and cut into thin strips
3 large stalks of celery, cut into thin strips
1 tablespoon flour
1/4 teaspoon leaf marjoram, crumbled
2 anchovy fillets, chopped
Directions
1. Brown meat on all sides in vegetable oil in a kettle or Dutch oven. Add water, onion, salt, celery seed and pepper; heat to boiling; lower heat; cover. Simmer 45 minutes.
2. Add potatoes and carrots, pushing them down into the broth; simmer 30 minutes. Stir in celery; simmer 30 minutes longer, or until the meat is tender.
3. Place lamb on a carving board; keep warm. Remove vegetables from kettle with a slotted spoon to a heated serving platter; keep warm while making gravy.
4. To prepare Marjoram Gravy: Pour cooking liquid into a 2-cup measure; let stand until fat rises to top. Skim off all fat; return 2 tablespoons fat to kettle. Add water to liquid to measure 1 cup.
5. Blend flour into fat in kettle; heat, stirring constantly, just until bubbly. Stir in the 1 cup liquid, marjoram and anchovies; cook, stirring constantly, until the gravy thickens and bubbles for about 1 minute.
6. Carve meat and place slices on platter with vegetables; spoon the Marjoram Gravy over the meat.
2. Add potatoes and carrots, pushing them down into the broth; simmer 30 minutes. Stir in celery; simmer 30 minutes longer, or until the meat is tender.
3. Place lamb on a carving board; keep warm. Remove vegetables from kettle with a slotted spoon to a heated serving platter; keep warm while making gravy.
4. To prepare Marjoram Gravy: Pour cooking liquid into a 2-cup measure; let stand until fat rises to top. Skim off all fat; return 2 tablespoons fat to kettle. Add water to liquid to measure 1 cup.
5. Blend flour into fat in kettle; heat, stirring constantly, just until bubbly. Stir in the 1 cup liquid, marjoram and anchovies; cook, stirring constantly, until the gravy thickens and bubbles for about 1 minute.
6. Carve meat and place slices on platter with vegetables; spoon the Marjoram Gravy over the meat.
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