Porcini and Smoked Paprika Oyster of Lamb
Perfect for slow cooking, lamb oyster is a tender, lean shoulder cut, with the bone in for extra flavour. This thick, sumptuous braise sings with rich porcini mushrooms and aromatic La Chinata smoked paprika and is perfectly complemented by velvety polenta or mashed potatoes and your favourite greens.
1 oyster of lamb (approx. 980g)
Extra virgin olive oil (EVO)
2 onions, chopped
20g Naturbosco dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes (reserve the liquid)
3 tsp La Chinata smoked paprika
1 cup Sabato tomato passata
1 cup Rocca Giovanni Dolcetto (or similar red wine)
60g Pons capers, drained
Freshly ground black pepper
Giuliano Tartufi truffle powder (optional)
Preheat oven to 160°C.
Season the lamb with salt and pepper.
Heat some extra virgin olive oil in a heavy-based casserole dish and sear the lamb. Remove the lamb and set aside.
Add chopped onions to the casserole dish and cook over medium heat until soft. Add the drained porcini and smoked paprika and cook for a minute or two. Place the lamb back in the dish.
Add the reserved liquid from the porcini, tomato passata, capers and red wine. Season to taste and bring to the boil.
Turn off the heat, cover the dish and place into preheated oven for approximately 3 hours, checking and braising with the liquid every half hour.Serve with polenta or mashed potato and a sprinkling of truffle powder.