Braised Lamb Shoulder

Name: Braised Lamb Shoulder
Yield: 2
Ingredients: 2 kg of lamb shoulder; 1/4 cup of butter; 1/2 teaspoon of paprika; 1 teaspoon of ground cinnamon; 1 teaspoon of black pepper in flakes; 1/2 cup of chopped parsley; 4 sprigs of rosemary, chopped; 1 cup of piquant sauce; 4 cloves of garlic, minced; 1 large onion, chopped; 2 tomatoes, peeled and seeded, chopped; 1 cup of white wine; Salt to taste

1
2 kg of lamb shoulder
2
1/4 cup of butter
3
1/2 teaspoon of paprika
4
1 teaspoon of ground cinnamon
5
1 teaspoon of black pepper in flakes
6
1/2 cup of chopped parsley
7
4 sprigs of rosemary, chopped
8
1 cup of piquant sauce
9
4 cloves of garlic, minced
10
1 large onion, chopped
11
2 tomatoes, peeled and seeded, chopped
12
1 cup of white wine
13
Salt to taste

Ingredients

1
2 kg of lamb shoulder
2
1/4 cup of butter
3
1/2 teaspoon of paprika
4
1 teaspoon of ground cinnamon
5
1 teaspoon of black pepper in flakes
6
1/2 cup of chopped parsley
7
4 sprigs of rosemary, chopped
8
1 cup of piquant sauce
9
4 cloves of garlic, minced
10
1 large onion, chopped
11
2 tomatoes, peeled and seeded, chopped
12
1 cup of white wine
13
Salt to taste

Directions

1
1
2
Place the lamb shoulder in a baking dish
3
2
4
In a bowl, mix all the remaining ingredients until they form a marinade
5
3
6
Brush the lamb shoulder with the marinade, add enough water to cover the meat, and let it marinate for 24 hours
7
4
8
Cover the baking dish with aluminum foil, put it in a preheated oven at 180°C, and bake for three hours or until the meat is cooked
9
5
10
Remove the baking dish from the oven, separate the marinade, and reserve
11
6
12
2
13
Reduce the marinade in a saucepan over low heat until thickened
14
7
15
Place the lamb shoulder in a serving dish and brush with the reduced marinade.