Learn how to make The Grey chef Mashama Bailey’s Edna Lewis-inspired braised lamb shoulder

This month, as we observe the achievements of African-Americans in U.S. history, we would be remiss not to reflect on Edna Lewis (1916-2006), arguably the most important black culinarian in the history of this country.

One such person she inspired is Mashama Bailey, executive chef and co-owner of The Grey in Savannah.

This lamb recipe from Bailey is adapted from Edna Lewis’ Braised Mutton, originally published in “The Taste of Country Cooking.”