Mastering the Convection Steam Oven

MOROCCAN BRAISED LAMB SHOULDER

Lamb dishes are becoming more and more popular in restaurants. Try this

recipe, and you’ll understand why. The ﬂavor is both unique and delicious.

MAKES RACK POSITION COOK TIME

6-8 PORTIONS

2 4 HOURS

INGREDIENTS

4-5 pounds lamb shoulder

2 small yellow onions, quartered

1 large carrot, cut into 1-inch

pieces

2 Roma tomatoes, cut into 1-inch

pieces

1 tablespoon tomato paste

2 tablespoons kosher salt

1 tablespoon freshly ground

black pepper

RUB

¼ cup olive oil

1 tablespoon harissa

1 tablespoon chopped fresh thyme

1 tablespoon chopped garlic

1 teaspoon ground star anise

1 teaspoon ground coriander

½ teaspoon ground cumin

Pinch of saffron

1 bay leaf

2 cups beef stock

2 cups dry red wine

PREPARATION METHOD

1. In a small bowl, mix together the ingredients for the rub. 2. Spread evenly over the lamb.

3. Place inside a vacuum seal bag or large zip-top bag and seal, removing as much air as

possible. Allow to sit overnight or for at least 12 hours.

4. Place onions, carrot, and tomato in a 6-8 quart Dutch oven and spread out. 5. Remove

the lamb from the bag and spread tomato paste over the surface. 6. Season all sides with

the salt and pepper. 7. Place in the center of the pan on top of the vegetables. 8. Preheat

the oven on the Convection Steam Mode at 440°F. 9. Place the pan into the oven and cook,

uncovered, on rack position 2 for 15 minutes. 10. Remove the pan from the oven and pour

both the stock and wine into pan around the lamb. Flip the lamb and stir vegetables. 11. Turn

heat down to 250°F and cook for 1

⁄2 hours. 12. After 1

⁄2 hours, ip the lamb again. Continue

to cook until tender, about 1

⁄2 to 2 hours.

Remove the meat from the pan and strain the liquid. Thicken or reduce to the desired

consistency. Pull the lamb into pieces and serve with the sauce.

QUICK START > CONVECTION STEAM MODE