Braised Diced Lamb Shoulder with Farro & Olives by 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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Ingredients
|
Method |
Energy kJ (kcal) | 2454 (586) |
Protein (g) | 31.7 |
Fat (g) | 28 |
Saturated (g)
|
8.9 |
Carbohydrate (g) | 42 |
Sugars (g)
|
5.4 |
Sodium (mg) | 632 |
Dietary Fibre (g) | 6.9 |
Iron (mg) | 6.6 |
Zinc (mg) | 5.9 |
Vitamin B12 (ug) | 2.0 |
Selenium (ug) | 8.4 |
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.
Meanwhile, cook the farro in boiling water until tender, about 20 minutes. Drain then lightly season.
Serve lamb with farro and top with the mixed olives and fresh herbs.
Recipe thanks to kathypaterson.co.nz