- Dutch Oven (Ideal for slow cooking braised dishes due to its heavy construction; lid helps retain moisture)
- Slow Cooker (Perfect for braising and stews, making the cooking process hands-off while infusing flavors into meats)
- Roasting Pan (Useful for roasting large cuts of meat like lamb shoulder; can complement braising)
- Baking Dish (For layering and cooking root vegetables often requiring oven roasting before braising)
- Root Vegetable Peeler (Aids in peeling vegetables efficiently, part of preparing root vegetables)
- Chef's Knife (Versatile tool for chopping and slicing ingredients, essential in meal prep)
- Meat Thermometer (Ensures the lamb is cooked to the desired doneness)
- Vegetable Trimmer (Helps trim excess fat and skin from vegetables, affecting texture)
- Colander (For rinsing vegetables and draining any excess liquid before or after cooking)
- Large Cutting Board (Essential for preparing ingredients safely and efficiently)
10 small carrots, peeled and cut into medium dice
8 small turnips, peeled and cut into medium dice
8 small parsnips, peeled and cut into medium dice
3 tablespoons sugar
3 teaspoons fine sea salt
3 tablespoons unsalted butter
8 (1-inch-thick) lamb shoulder blade chops (also called round bone lamb shoulder chops)*
3 to 4 tablespoons olive oil
2 heads garlic, cloves peeled and left whole
6 medium carrots, peeled and roughly chopped
4 medium celery stalks, roughly chopped
2 medium onions, roughly chopped
5 sprigs fresh rosemary
10 sprigs fresh thyme
4 whole dried bay leaves
3 quarts lamb or beef stock
* If lamb shoulder blade chops are unavailable, substitute bone-in lamb loin chops.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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