Basque Lamb Braise
1.5kg boned leg of lamb
12 shallots, roughly chopped
1 ½ tsp
225g jar sliced
Sea salt and freshly ground black pepper
Cube the lamb and lightly dredge in flour seasoned with salt. Heat EVO in a frypan and fry in small batches until browned. Transfer to an ovenproof pot or casserole.
Gently fry the shallots in more EVO for 2 minutes. Add wine to shallots and then add the Espelette pepper and pesto all'Arrabbiata. Cook gently for 5 minutes.
Add to casserole dish with the piquillo pimientos and the tomatoes.
Cook slowly in 160˚C oven for 3 to 4 hours.
Cool overnight and remove any excess fat. Reheat slowly in the oven before serving.
This rich, delicious braised lamb can be served with pasta, or used as a pie filling with
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