BRAISED LAMB SHOUL­DER

Canada’s 100 Best - - Column -

AN­THONY WALSH: This is a spec­tac­u­lar cen­tre­piece. And at a fam­ily gath­er­ing it’s fun to have stuff that makes ev­ery­one jockey for po­si­tion. The sea­son­ing has bright­ness and depth, with lots of acid and tan­nins from the pomegranate. I just love that pro­file: cumin, co­rian­der, a lit­tle bit of spice. You can be taken aback by its bright­ness, but lamb shoul­der is rich, so the sea­son­ing re­ally cuts into it. You can use shank or neck, but it’s eas­i­est to do with a shoul­der be­cause it’s one big joint with lots of meat. The recipe is straight­for­ward: you braise it, blast it hard in the oven and away you go. You’ll have the best shawarma the next day. looks like. It would of­ten be served at a cel­e­bra­tion or wed­ding. It’s usu­ally chicken, a farm hen. Or it can be seafood or game meat. But not usu­ally all to­gether. This fricot is very much a hearty fall dish. I like the smoked oys­ter—it adds depth.

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