I love Home Movies and AR so, so, so much. My favorite chef bar none. Immediately when this came out Tuesday I knew what my plans were for the weekend. I bought the most beautiful lamb shoulder from my butcher, found Italian garbanzo beans, picked up produce from the farmer's market. I woke up at 6am on a Sunday to put the lamb in so it …
I love Home Movies and AR so, so, so much. My favorite chef bar none. Immediately when this came out Tuesday I knew what my plans were for the weekend. I bought the most beautiful lamb shoulder from my butcher, found Italian garbanzo beans, picked up produce from the farmer's market. I woke up at 6am on a Sunday to put the lamb in so it would be ready for my guests to arrive at 6pm for dinner. I cook often and consider myself a proficient home chef. I've successfully cooked a lamb shoulder before. I followed the recipe to a tee - both the lamb and the chickpeas were completely ruined when I finally let myself peek after they had braised for 11 hours. I have an oven thermometer to gauge the correct temperature of my oven. Everything was burnt to an absolute crisp and I'm worried both my Le Cruset dutch ovens may not recover. When I was putting the lamb in, I thought to myself: this recipe needs more liquid - stock, even water. Wish I'd gone with my instinct. (Still love AR though, just not this recipe)/
SAME thing happened to me on Saturday and I came to the comments to see if it happened to anyone else. I followed the recipe exactly. Used a 5lb. bone-in leg of lamb. Rancho Gordo dried chickpeas. Cooked at 275 degrees (also have an additional thermometor to measure temp in oven) and the chickpeas were completely dry at 11 hours and the lamb had less than one cup of liquid left and the part not submerged (most of it) was very dry. I am an AR stan but something about these recipes is off.
I promise nothing about them is off! Lot of success stories out there…the video is also just…the recipe. Again, no tricks or manipulations, it just is what it is.
Just double checking/confirming:
Everyone is using heavy bottomed dutch oven, lid is on, non-convection, and 275 Fahrenheit (not Celsius?)- with oven thermometer to make sure oven isn’t running hot?
Just to chime in... I made this last night with 4lbs of boneless shoulder and it turned out great! Y'all put an ENTIRE bottle of white wine in there *and* covered the pot, right? Mine had 8-10 cups of liquid in there when the braise was done when following these steps. I also used a 5L Le Creuset, idk if the pot size would matter.
Only thing I wish the recipe noted -- it's probably smart to add more salt to the pot before the braise, even if you've seasoned the lamb overnight.
Yes, used an entire bottle of pinot grigio and covered the pot with the lid. A full 750ml of wine = ~3 cups, so not sure how you ended up with 8-10 cups of liquid at the end.
Jumping in to say this exact same thing happened to me!! And have similarly NEVER been led astray by an AR recipe. I got a 5.5 lbs lamb leg for Easter Sunday. Didn't have a larger dutch oven so used my 5.5 Qt le Creuset pot and used less potatoes so it would all fit. Put it in a 275 Farenheit oven for 12 hours overnight (alongside the chickpeas) and when I woke up both were burnt and crispy. There was no liquid whatsoever remaining in the chickpeas and only about a cup of liquid remaining in the lamb. I have a gas oven (no convection).
oh no! I'm truly sorry this happened to you. I have been trying to figure out how this is happening to some people while others (myself and others on this thread included) haven't had any issues! I wish I could be there to troubleshoot...my instinct is it's the oven or the pot...but having made this exact recipe in several kitchens over the years and have never had an issue, I truly am stumped. Genuinely sorry this has happened, though!
I also had this experience, sadly. I wonder if our ovens run hot. I also HATED cooking overnight. Never again. I have no idea how you do that in your apartment. The smell overwhelmed us all night long. My husband smelled burning, so I was up at 4am checking them. I took the chickpeas out because I assumed it was them, but when I woke this morning they were undercooked (those burned on bottom of pot) and my lamb and potatoes looked burned to a crisp. Just hoping as I let them sit, liquid will produce and it will be edible. Was very much looking forward to this and it seemed so simple and perfect! Agree with others, your recipes, including all instructions, never fail me. This one is sadly a disappointment.
Just a thought - was the oven on convection? I have read that conventional is preferred for braises. Or too big of a pot so that the liquid did not come up the sides enough?
Same thing happened to me! I checked at the 9 hour mark and there was hardly any liquid left and meat was really dry. I used a 5lb bone in leg and wonder if the shoulder would be a better pick since it is fattier? I have an oven thermometer, temp was right at 275 F, and in a heavy bottomed Dutch oven, lid on, convection off. I agree with JOS’s comment on another thread that checking at the 6 hour mark and adding more liquid probably would have fixed the problem. It’s not totally lost though, just dry. I’ve got guests coming over soon, so am currently attempting to rehydrate with broth and serving with labneh to counterbalance the dryness!
I love Home Movies and AR so, so, so much. My favorite chef bar none. Immediately when this came out Tuesday I knew what my plans were for the weekend. I bought the most beautiful lamb shoulder from my butcher, found Italian garbanzo beans, picked up produce from the farmer's market. I woke up at 6am on a Sunday to put the lamb in so it would be ready for my guests to arrive at 6pm for dinner. I cook often and consider myself a proficient home chef. I've successfully cooked a lamb shoulder before. I followed the recipe to a tee - both the lamb and the chickpeas were completely ruined when I finally let myself peek after they had braised for 11 hours. I have an oven thermometer to gauge the correct temperature of my oven. Everything was burnt to an absolute crisp and I'm worried both my Le Cruset dutch ovens may not recover. When I was putting the lamb in, I thought to myself: this recipe needs more liquid - stock, even water. Wish I'd gone with my instinct. (Still love AR though, just not this recipe)/
SAME thing happened to me on Saturday and I came to the comments to see if it happened to anyone else. I followed the recipe exactly. Used a 5lb. bone-in leg of lamb. Rancho Gordo dried chickpeas. Cooked at 275 degrees (also have an additional thermometor to measure temp in oven) and the chickpeas were completely dry at 11 hours and the lamb had less than one cup of liquid left and the part not submerged (most of it) was very dry. I am an AR stan but something about these recipes is off.
I promise nothing about them is off! Lot of success stories out there…the video is also just…the recipe. Again, no tricks or manipulations, it just is what it is.
Just double checking/confirming:
Everyone is using heavy bottomed dutch oven, lid is on, non-convection, and 275 Fahrenheit (not Celsius?)- with oven thermometer to make sure oven isn’t running hot?
I did all of that, except did not double check oven temp.
Same thing happened to me. It was devastating.
Just to chime in... I made this last night with 4lbs of boneless shoulder and it turned out great! Y'all put an ENTIRE bottle of white wine in there *and* covered the pot, right? Mine had 8-10 cups of liquid in there when the braise was done when following these steps. I also used a 5L Le Creuset, idk if the pot size would matter.
Only thing I wish the recipe noted -- it's probably smart to add more salt to the pot before the braise, even if you've seasoned the lamb overnight.
This is my experience as well....I will not rest until we resolve this!
Yes, used an entire bottle of pinot grigio and covered the pot with the lid. A full 750ml of wine = ~3 cups, so not sure how you ended up with 8-10 cups of liquid at the end.
Exactly. At the end of 11 hours, there was about 1 cup of liquid remaining.
Jumping in to say this exact same thing happened to me!! And have similarly NEVER been led astray by an AR recipe. I got a 5.5 lbs lamb leg for Easter Sunday. Didn't have a larger dutch oven so used my 5.5 Qt le Creuset pot and used less potatoes so it would all fit. Put it in a 275 Farenheit oven for 12 hours overnight (alongside the chickpeas) and when I woke up both were burnt and crispy. There was no liquid whatsoever remaining in the chickpeas and only about a cup of liquid remaining in the lamb. I have a gas oven (no convection).
oh no! I'm truly sorry this happened to you. I have been trying to figure out how this is happening to some people while others (myself and others on this thread included) haven't had any issues! I wish I could be there to troubleshoot...my instinct is it's the oven or the pot...but having made this exact recipe in several kitchens over the years and have never had an issue, I truly am stumped. Genuinely sorry this has happened, though!
I also had this experience, sadly. I wonder if our ovens run hot. I also HATED cooking overnight. Never again. I have no idea how you do that in your apartment. The smell overwhelmed us all night long. My husband smelled burning, so I was up at 4am checking them. I took the chickpeas out because I assumed it was them, but when I woke this morning they were undercooked (those burned on bottom of pot) and my lamb and potatoes looked burned to a crisp. Just hoping as I let them sit, liquid will produce and it will be edible. Was very much looking forward to this and it seemed so simple and perfect! Agree with others, your recipes, including all instructions, never fail me. This one is sadly a disappointment.
Just a thought - was the oven on convection? I have read that conventional is preferred for braises. Or too big of a pot so that the liquid did not come up the sides enough?
Nope, it was a conventional oven and I used the same 7.5 quart Le Cruset Dutch Oven used in the video.
Same thing happened to me! I checked at the 9 hour mark and there was hardly any liquid left and meat was really dry. I used a 5lb bone in leg and wonder if the shoulder would be a better pick since it is fattier? I have an oven thermometer, temp was right at 275 F, and in a heavy bottomed Dutch oven, lid on, convection off. I agree with JOS’s comment on another thread that checking at the 6 hour mark and adding more liquid probably would have fixed the problem. It’s not totally lost though, just dry. I’ve got guests coming over soon, so am currently attempting to rehydrate with broth and serving with labneh to counterbalance the dryness!