Braised Lamb (Shoulder) With Garlic and Cinnamon

Posted on December 31, 2009
Filed Under All Recipes | Comments Off

Braising is a wonderful choice for less tender cuts of meat. Less tender doesn't mean less flavorful. The time it cooks, it becomes infused with the garlic and the wonderful aroma of the cinnamon. Add the white wine to the mix, and the squeeze of lemon at the end, and you come out with a favorite for sure! I like to serve mine over hot buttered noodles, but any type of rice is just as good. -- posted by FLUFFSTER

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