Pennyaline > wrote in message
...
> 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).

Not with this particular marinade but I can certainly see it
working (and tasting) wonderfully. Shoulder and shank are my two
favorite cuts of lamb. Unfortunately for me, neither go on sale as
often as boned leg.

The Ranger