Contact
Privacy

Winter Stew of Braised Lamb, Red Onions And Macaroni - vegetable oil

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
vegetable oil salt lamb shoulder celery stalks carrots onion garlic white wine herb sachet veal stock cavatappi olive oil stalks celery carrots red onions fresh garlic tomatoes parsley
Viewed: 67 - Published at: 3 years ago

Ingredients

  • 3 tablespoons vegetable oil
  • Salt and pepper to taste
  • 2 pounds lamb shoulder, trimmed and cut into 3-inch squares
  • 2 celery stalks, washed and cut into 1/2-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch cubes
  • 1 large Spanish onion, peeled and cut into 1/2-inch cubes
  • 2 cloves garlic, peeled
  • 2 cups dry white wine
  • 1 large herb sachet (3 bay leaves, 2 tablespoons fresh thyme, 10 peppercorns, 1 bunch parsley stems)
  • 8 cups veal stock (available commercially)
  • 1 pound cavatappi or corkscrew macaroni
  • 2 tablespoons olive oil
  • 4 stalks celery, peeled and cut into 1/2-inch pieces on the bias
  • 2 medium carrots, peeled and sliced very thinly
  • 2 medium red onions, peeled and sliced paper thin
  • 1 tablespoon chopped fresh garlic
  • 4 plum tomatoes, peeled, seeded and diced
  • 2 tablespoons chopped fresh parsley

Method

  • Preheat the oven to 375 degrees.
  • Heat vegetable oil in a large, heavy-bottomed saucepan over medium flame.
  • Season lamb, and brown it evenly on all sides, 8 to 10 minutes.
  • Remove lamb from pan, and discard excess fat.
  • Return pan to heat, and add cubed celery, cubed carrots, cubed onions and whole garlic cloves.
  • Saute for one minute.
  • Add lamb along with wine, sachet of herbs and veal stock.
  • Bring to a simmer, and skim any foam or residue that comes to the surface.
  • Cover, and place pot in oven for about 50 minutes to an hour, or until lamb is very tender.
  • Remove lamb from sauce, and strain liquids back into saucepan, discarding vegetables and sachet.
  • When meat is cool enough to handle, shred lamb into strips.
  • Cover and let stand.
  • Bring a large pot of lightly salted water to a boil.
  • Cook pasta until just short of al dente.
  • Drain, and hold at room temperature.
  • Meanwhile, to finish the dish, heat the 2 tablespoons olive oil in a heavy saucepan over medium setting.
  • Add remaining celery, carrots, onion and chopped garlic.
  • Saute for 2 to 3 minutes.
  • Add tomatoes, parsley and reserved shredded lamb along with 3 cups of the strained lamb-braising liquid.
  • Bring to a boil, and add cooked pasta.
  • Bring to a simmer, and cook gently, stirring, for 2 minutes.
  • Check seasonings.
  • Serve immediately in a flat soup plate.

Related Posts:

You may also like:

Categories