Braising Lamb

• Place lamb (shoulder cuts, breasts, riblets, shanks, or stew cubes) in a small amount of heated oil in a heavy skillet.
• Cook slowly over moderate heat until lamb is browned on all sides.
• Remove excess pan drippings.
• Season, if desired.
• Add a small amount (1/4 to 1/3 cup) of liquid, such as water, vegetable juice, or soup.
• Cover tightly and simmer lamb over low heat until fork tender.
• A sauce or gravy can be made from the pan drippings, if desired.

Timetable for Braising Lamb