Lamb With Horseradish And Vinegar: Agnello Al Raffano
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
64
Spice
58
Sweetness
43
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1810 g
Lamb (shoulder)2 tbsps
Extra-Virgin Olive Oil1 sprig
Thyme (fresh)6 tbsps
Red Wine Vinegar1
Salt4 ribs
Celery (coarsely chopped)2 tbsps
Tomato Paste1 tbsp
Black Peppercorn1 bunch
Parsley (stems)Directions:
1
Remove the bone, most of the fat and all of the gristle from the lamb and cut the meat into 1-inch cubes
2
In a large Dutch oven, combine 2 tablespoons butter, the oil, onion, thyme, bay leaves, vinegar, stock and salt and pepper, to taste, and bring to a boil over medium-high heat
3
Add the lamb cubes and cook, covered, for 1 hour
4
The meat should be very tender, and there should be very little liquid left in the pan
5
If there is a lot of liquid in the pan, remove the meat and reduce the liquid over high heat, then return the meat to the pan
6
In a small saucepan, melt the remaining butter and mix in the horseradish and parsley
7
Cook, stirring, over high heat for 1 minute, then pour the sauce over the meat and toss to coat
8
Serve immediately
9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking
10
Add all the chicken parts and brown all over, stirring to avoid burning
11
Remove the chicken and reserve
12
Add the carrots, onions, and celery to the pot and cook until soft and browned
13
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley
14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan
15
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat
16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids
17
Stir the stock to facilitate cooling and set aside
18
Refrigerate stock in small containers for up to a week or freeze for up to a month