16 ounces red wine blend, plus 1 tablespoon (recommended- Syrah, Grenache or Mourvedre)
4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves
3 ounces dried plums, finely chopped
3 ounces dried apricots, finely chopped
2 tablespoons unsalted butter, chilled and cut into several small pieces
Kosher salt
Freshly ground black pepper
Instructions
Put a 10-inch straight-sided saute pan over
medium heat for 5 minutes. Toss the lamb with
the vegetable oil in a medium mixing bowl. When
the pan is hot, sear the lamb for 1 minute on
each side. Remove to a plate and cool for 3 to
4 minutes. Add the meat to a 1-gallon
resealable plastic bag, then pour in the 16
ounces of wine and 4 rosemary sprigs. Remove as
much air as possible so that the wine is
completely surrounding the meat. Put the bag in
a container to prevent leaks and refrigerate
for 3 hours
Heat the oven to 250 degrees F.
Transfer the contents of the bag back to the
10-inch straight-sided saute pan and cover. Put
the pan on the middle rack of the oven and
braise until the meat is tender and falling
away from the bone, about 3 1/2 hours.
Remove the meat from the oven to a platter.
Discard the rosemary. Cover the meat with
aluminum foil to keep warm while finishing the
sauce.
Pour the pan juices into a gravy separator and
allow it to separate before pouring 2 cups of
the liquid back into the pan. Set the pan over
medium-low heat and add the dried plums and
apricots. Simmer, whisking frequently, until
the sauce has reduced and thickened slightly,
about 10 minutes. Whisk in the butter 1 piece
at a time, adding another piece only after the
previous piece has melted. Whisk in the
remaining 1 tablespoon of wine and the
remaining chopped rosemary and continue to cook
for another minute. Taste and adjust seasoning
by adding salt and pepper, if needed.
Pour the sauce over the meat and serve
immediately.
Originally Submitted
10/29/2015
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