Total time · 165 min
Charlevoix Lamb Braised with Cranberries
A Quebec-style charlevoix lamb braised with cranberries that highlights Lamb (shoulder, cubed) and Cranberries (fresh or frozen).
- Prep
- 13 min
- Cook
- 152 min
- Servings
- 6
Indicative estimates
- Energy per serving
- ~71 kcal per serving partial estimate
- Ingredient value
- ~$36.20 partial estimate; 8 of 12 ingredients estimated
Ingredients
- 1200 g Lamb (shoulder, cubed)
- 150 g Cranberries (fresh or frozen)
- 1 cup Red wine
- 300 ml Beef broth
- 2 piece Onions
- 3 cloves Garlic
- 30 g Flour
- 2 tbsp Olive oil
- 1 tbsp Rosemary (fresh, chopped)
- 1 tbsp Maple syrup
- to taste Salt
- to taste Pepper
Directions
- 15 min
Sear the lamb cubes in the hot olive oil, in batches, until well browned, then set aside; Check that the internal temperature reaches 160 °F (71 °C).
- 9 min
Sauté the sliced onions and chopped garlic in the same pot.
- 6 min
Return the lamb, sprinkle with flour, pour in the red wine and beef broth, then add the rosemary, salt and pepper.
- 117 min
Cover and braise in the oven at 325 °F (325 °F (160 °C)) until the meat is very tender.
- 12 min
Add the cranberries and maple syrup, then continue cooking, uncovered, until the cranberries burst and the sauce is glossy.
- 6 min
Let the braise rest and serve piping hot.