Mayor of Casterbridge Braised Lamb Shoulder Steaks

This recipe comes from a former Mayor in the same town where our sheep graze in their
lovely grass pastures in Sheepy Hollow. The former Mayor is one of the best chefs we
know, having studied the culinary arts very seriously -- including a brief stint in Paris.
One of his secrets is patience. He simply won't rush anything. He cooks slowly and at
low temperatures, and gets great results.  Try his wonderful braised lamb shoulder steaks!


4 lamb shoulder steaks from Sheepy Hollow (½ inch thick)
2 Tablespoons of high quality olive oil
1 medium onion, sliced thinly
8 cloves of garlic, sliced thinly
1 carrot, sliced thinly
½ green pepper, chopped finely
1 small can of stewed tomatoes
¼ cup of red wine
1 teaspoon of basil
1 Tablespoon of rosemary
salt and pepper to taste


Season lamb steaks with salt and pepper, brown in large skillet or dutch oven over medium
heat in the olive oil. Cook for 10 minutes, turning steaks frequently. Remove steaks from pan,
add a little olive oil if necessary and sauté onion, garlic, carrot and green pepper, stirring
constantly until the onion has wilted. Add wine to deglaze, reduce by half, add tomatoes and
season with basil and rosemary. Add steaks, heat mixture to a simmer, cover and braise at
low heat, maintaining a bare simmer for 45-60 minutes, turning lamb steaks frequently.


Serve with rigatoni tossed in olive oil and fresh grated parmesan cheese
and steamed green beans or brussel sprouts.