(Mushroomy, earthy broth, and delicate lamb.)I thawed a package of lamb shoulder steaks from our Willow Hill Farm lamb share (it weighed barely one pound).
I reconstituted a handful of dried portabella mushrooms in 2 cups of hot water for 40 minutes, then strained the stock. The lamb was seared on both sides in a small casserole; sliced shallots were added along with the mushrooms. Stock was added to come 1/2 way up the sides of the meat. It was covered and placed in a 250f oven for 3 hours.
Easy, light, and comforting; the meat fell right off the bones (that's how to tell when it's done).This served 2
