Braised Diced Lamb Shoulder with Farro & Olives
Warm Diced Lamb Recipe Perfect for Winter
2 hrs 30 mins
Serve lamb with a big bowl of steamed green vegetables and a small bowl of salsa verde for added flavour.
Rate this recipe
Special Occasion & Entertaining,
500g Quality Mark lamb shoulder
cut into 2.5cm pieces
3 tbsp olive oil
1 large celery stalk
2 garlic cloves
A good splash sherry
2 cups beef stock
You can also try lamb or chicken stock
1 bay leaf
2 sprigs fresh thyme
A pinch of black pepper
3-4 anchovy fillets
25g butter, 25g flour butter and flour paste
1 1/2 cups farro
2 tbsp olives
a handful of parsley
To Braise Lamb
To Cook Grain
Preheat the oven to 170°C.
Heat a large frying pan over medium-high heat.
Rub 2 tablespoons oil over the diced lamb shoulder.
In batches, place lamb in the hot pan and brown on both sides, transferring to a casserole dish as you go.
Lower the heat and add the remaining oil.
Add the onion, celery and garlic and cook until they just begin to colour.
Deglaze the pan with a good splash of sherry, turn up the heat and reduce liquid by half.
Add the stock, bay leaf and thyme and season with freshly ground pepper.
Bring up to a gentle simmer then pour over the lamb.
Cover the dish and place in the oven to cook for 2 hours until the lamb is very tender.
Half an hour before the end of cooking, remove lamb from the oven.
Add the anchovies and whisk in the butter and flour paste.
Return to the oven to finish cooking.
Nutrition Information per Serving (204g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)