Pomegranate Braised Colorado Lamb Shoulder Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Season the lamb shoulder with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side. Remove the lamb and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add chopped onion and minced garlic. Sauté until onion is translucent, about 5 minutes.

3. 3

   Braise the Lamb

   Return the lamb to the pot and add pomegranate juice and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the lamb is tender and easily pulls apart.

4. 4

   Prepare the Polenta

   In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta and cook according to package instructions until thickened. Stir in butter and Gorgonzola cheese until melted and creamy.

5. 5

   Sauté Green Beans

   In a separate skillet, add a little olive oil and sauté the green beans over medium heat until tender-crisp, about 5-7 minutes.

6. 6

   Serve

   Shred the lamb shoulder and serve on a plate with creamy Gorgonzola polenta, sautéed green beans, and drizzle with pomegranate braising sauce. Garnish with fresh mint and pomegranate seeds.