I was going to make a leg of lamb cooked for 7 hours, but then I got talked into a lamb shoulder by a friend. I went to the butcher and picked out a shoulder and a half (almost 3 kilos) and before I knew it he had cut them into thick "steaks" (I know this is not the correct term, but am not sure how else to describe), cutting through the bone with a saw. So, now, instead of one nice hunk of meat, I have 10 "chops" or "steaks" -- aargh! Here are my questions:
--I'm guessing I can braise the meat in the usual method -- is that true?
--I'm also guessing that they won't need seven hours to cook until fork tender. How long should I estimate?
--How much liquid should I add to the pot? My original recipe for a 4lb LEG of lamb, called for 1 bottle of white wine. Is this now too much liquid?
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