The Ranger wrote:
>
> Braised Lamb with Balsamic Vinegar, Mint and Basil
>
> Ingredients:
> 1 bunch scallions, chopped
> 6 cloves garlic, peeled and coarsely chopped
> 1 cup balsamic vinegar, reserve 1/4 cup for later use
> 1/2 cup Dijon mustard
> 1 bunch basil, torn
> 1 bunch mint, chopped coarsely
> 3-5 lb. tied boneless leg of lamb
> 1 Tbs. olive oil
> Kosher salt and pepper
> 1 28 oz. can of plum tomatoes, hand chopped

Have you tried it with lamb shoulder instead of boned leg? Shoulder has
more connective tissue and braises beautifully. It would work with lamb
shanks, too (another great braiser).