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Braised Diced Lamb Shoulder with Farro & Olives

Warm Diced Lamb Recipe Perfect for Winter

4

Serves

30 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Serve lamb with a big bowl of steamed green vegetables and a small bowl of salsa verde for added flavour.

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Lunch,

Special Occasion & Entertaining,

Casserole/Slow,

Dinner,

Lamb,

Ingredients

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500g Quality Mark lamb shoulder

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3 tbsp olive oil

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1 finely sliced onion

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1 large stalk celery stalk

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2 sliced garlic cloves

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A good splash sherry

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2 cups beef stock

You can also try lamb or chicken stock

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1 leaf bay leaf

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2 sprigs fresh thyme

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A pinch black pepper

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3-4 fillets anchovies

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25g butter, 25g flour butter and flour paste

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1 and 1/2 cups farro

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2 tbsp mixed olives

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Handful of chopped parsley

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Method

To Braise Lamb

To Cook Grain

To serve

1

Preheat the oven to 170°C.

2

Heat a large frying pan over medium-high heat.

3

Rub 2 tablespoons oil over the diced lamb shoulder.

4

In batches, place lamb in the hot pan and brown on both sides, transferring to a casserole dish as you go.

5

Lower the heat and add the remaining oil.

6

Add the onion, celery and garlic and cook until they just begin to colour.

7

Deglaze the pan with a good splash of sherry, turn up the heat and reduce liquid by half.

8

Add the stock, bay leaf and thyme and season with freshly ground pepper.

9

Bring up to a gentle simmer then pour over the lamb.

10

Cover the dish and place in the oven to cook for 2 hours until the lamb is very tender.

clock

Start Timer

11

Half an hour before the end of cooking, remove lamb from the oven.

12

Add the anchovies and whisk in the butter and flour paste.

13

Return to the oven to finish cooking.

More info

Nutrition Information per Serving (204g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2454 (586)kJ

Protein

31.7g

Total Fat

28g

Saturated Fat

8.9g

Carbs

42g

Sugars

5.4g

Sodium

632mg

Iron*

6.6mg

* Percentage of recommended daily intake (Aust/NZ)

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