1kg boned lamb forequarter Cubed
2 cloves garlic, chopped
1 tblspn olive oil
Salt and pepper
1 Brown onion, finely diced
1 stick of celery, finely diced
½ a carrot peeled and finely diced
1 cup white wine
600mls of whipping cream
100mls whipping cream
2-3 sprigs rosemary, chopped
2 tsp dried thyme
200mls beef stock
First in a large heavy based pot brown off the lamb and season during this process. Add in your Garlic, Onion, Carrot, Celery, Rosemary and Thyme, allow it all to sauté. Next deglaze the pot with the white wine and allow wine to reduce by half. Add the beef stock and 600mls of Cream. Allow mixture to come to the boil then immediately turn down to the lowest heat possible. Then cover with alfoil and a lid, cook for at least 1.5 hours or until lamb is tender (cooking time will vary depending on how large the lamb is cubed). Once lamb is tender add the last 100ml’s of cream to mixture to help bring the cream back together. Serve with your favourite pasta mixed through and even a handful of spinach for colour.
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