Braised/Shredded Lamb Recipes

Braising is a cooking method used for meat and vegetables in which the item is browned in fat, tightly covered and cooked slowly in a small amount of liquid. A long cooking period at low heat helps to develop flavor and tenderize meat by breaking down its fibers. Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating. The shoulder is ideal for braising, stewing or slow-roasting.