Braised Lamb with Spring Vegetables
Braised Lamb with Spring Vegetables
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 2-pound lamb shoulder or leg
- salt and pepper
- Fustini's Robust SELECT olive oil
- 1/2 cup carrot, sliced
- 1/2 cup celery, diced
- 1 cup onion, diced
- 2 whole garlic cloves
- 1/4 cup tomato paste
- 1 cup red wine
- 3 cups chicken stock
- sprig rosemary
- 1 tablespoon Fustini's Robust SELECT olive oil
- 1 tablespoons butter
- 1 cup carrots, peeled and sliced
- 1 turnip, peeled and sliced
- 1 cup pea pods or snow peas
- 1 garlic clove, minced
- 1/2 cup Braising Liquid from cooked lamb
- 1 tablespoon Fustini's Robust SELECT olive oil
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 shallot, minced
- 1 cup Braising Liquid from cooked lamb
- parmesan cheese for garnish
- fresh parsley, chopped for garnish
- cooked pasta for serving
Directions
- Season lamb with salt and pepper. In a Dutch oven or large pan, heat olive oil over medium-high heat. Sear all sides of lamb. Add carrot, celery, onion, and garlic and cook briefly then add tomato paste and cook another minute. Add red wine and cook until all alcohol smell is gone. Add chicken stock and bring to simmer. Partially cover and simmer until lamb is very tender - 60 to 90 minutes. Remove lamb and shred then add a little braising liquid to keep moist.
- Heat olive oil and butter in a large skillet then add vegetables. Cook in fat for several minutes then add garlic and braising liquid. Cook until moisture is almost gone and serve.
- Place olive oil and butter in a small sauce pan. Add garlic and shallot and cook for several minutes over low heat. Add braising liquid and cook until reduced by half. Toss with pasta and garnish with cheese and thyme.
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