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.
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).
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).