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Basque Lamb Braise

Basque Lamb Braise

Serves 10

1.5kg boned leg of lamb
Girolomoni organic '00' flour
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
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 puff pastry

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