Lamb With Horseradish And Vinegar - {Agnello Al Raffano}

Recipe Ingredients

4 lbs	1816g / 64oz	Lamb shoulder
4 tablespoons	60ml	Unsalted butter - divided
2 tablespoons	30ml	Extra-virgin olive oil
1		Onion - thinly sliced
1 section		Fresh thyme
3		Bay leaves
6 tablespoons	90ml	Red wine vinegar
3/4 cup	177ml	Brown Chicken Stock, recipe follows
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Freshly-grated horseradish
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

Remove the bone, most of the fat and all of the gristle from the lamb and cut the meat into 1-inch cubes.

In a large Dutch oven, combine 2 tablespoons butter, the oil, onion, thyme, bay leaves, vinegar, Brown Chicken Stock and salt and pepper, to taste, and bring to a boil over medium-high heat. Add the lamb cubes and cook, covered, for 1 hour. The meat should be very tender, and there should be very little liquid left in the pan. 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.

In a small saucepan, melt the remaining butter and mix in the horseradish and parsley. Cook, stirring, over high heat for 1 minute, then pour the sauce over the meat and toss to coat. Serve immediately.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D29) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.