Dinner

Lamb Shoulder Confit with Charred Shallot Oil, Buttered Salsify & Crispy Sage Bread Crumbs

Name: Lamb Shoulder Confit with Charred Shallot Oil, Buttered Salsify & Crispy Sage Bread Crumbs
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 2 servings
Ingredients: 1 pound 2 ounces lamb shoulder, cut into 3-inch chunks; Sea salt and cracked black pepper; 2 tablespoons olive oil; 1 onion, quartered; 1 carrot, chunked; 2 celery stalks, chunked; 4 cloves garlic, crushed; 1 bay leaf, 2 thyme sprigs; ½ cup dry Spanish red wine; 1 cup lamb or chicken stock; 6 medium shallots, peeled and halved; 4 tablespoons unsalted butter, divided; 12 ounces salsify, peeled and cut into 2-inch batons; 2 slices sourdough, torn and toasted; 8 fresh sage leaves; 2 cloves garlic, minced; Fleur de sel and aged balsamic for finishing

Lamb shoulder is braised low and slow in its own fat with Spanish aromatics until it yields like butter, then rested and shredded. It's reheated gently in a pool of silky charred shallot oil, surrounded by butter-poached salsify (pale, elegant, subtly nutty), and crowned with crispy sage bread crumbs and a shallot confit. Restaurant-quality patience yields extraordinary depth.

712calper serving 35gprotein 30gcarbs 46gfat 30min prep 180min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this