This
pomegranate braised lamb shoulder is about as seasonally appropriate as
it gets, and one of the best things I’ve tasted in a long time.
Actually, that’s not technically true, since I ate this same dish at the
neighborhood restaurant I stole the idea from last week.
The place is called, Bar Bambino, and if
you’re ever in San Francisco, you should give it a try. Anyway, I was
so impressed by the combination of fall flavors, colors and textures
that I decided to replicate it here. I think it’s a gorgeous plate of
food, and all modesty aside, it tastes even better than it looks.
As I joke about in the video, braised
lamb is pretty tough to screw up. Simply cook it until it’s tender, and
if it isn’t quite succulent enough, leave it in a bit longer. That’s the
reason that shoulder chops work so well, as they have the right amount
of fat and connective tissue for the long, slow braise.