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Basque Lamb Braise

Serves 10

This rich, delicious braised lamb can be served with pasta, or used as a pie filling with Sabato puff pastry

1.5kg boned leg of lamb
extra virgin olive oil
12 shallots, roughly chopped
750ml red wine
1 ½ tsp Accoceberry Piment d’Espelette
2 Tbsp Sabato pesto all'Arrabbiata
225g jar sliced El Navarrico pimiento slices
1 jar Sabato cherry tomatoes

Iblea sea salt and freshly ground black pepper

Cube the lamb and dredge in seasoned flour. Heat some EVO 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 piment d’Espelette 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.


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