Braised diced lamb shoulder with farro and olives
A wintery braise on farro grains
Serves
4
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Serve lamb with a big bowl of steamed green vegetables and a small bowl of salsa verde for added flavour.
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ShareIngredients
500g Quality Mark lamb shoulderi
cut into 2.5cm pieces3 Tbsp olive oil
1 onion
finely sliced1 large celery stalk
sliced2 garlic cloves
slicedA good splash sherry
2 cups beef stock
You can also try lamb or chicken stock1 bay leaf
2 sprigs fresh thyme
A pinch of black pepper
3-4 anchovy fillets
25g butter, 25g flour butter and flour pastei
1 1/2 cups farroi
2 Tbsp olives
a handful of parsleyi
chopped
Method
Preheat the oven to 170°C.
Heat a large frying pan over medium-high heat.
Rub 2 tablespoons oil over the diced lamb shoulder.
In batches, place lamb in the hot pan and brown on both sides, transferring to a casserole dish as you go.
Lower the heat and add the remaining oil.
Add the onion, celery and garlic and cook until they just begin to colour.
Deglaze the pan with a good splash of sherry, turn up the heat and reduce liquid by half.
Add the stock, bay leaf and thyme and season with freshly ground pepper.
Bring up to a gentle simmer then pour over the lamb.
Cover the dish and place in the oven to cook for 2 hours until the lamb is very tender.
Half an hour before the end of cooking, remove lamb from the oven.
Add the anchovies and whisk in the butter and flour paste.
Return to the oven to finish cooking.
Meanwhile, cook the farro in boiling water until tender, about 20 minutes.
Drain then lightly season.
Serve lamb with farro and top with the mixed olives and fresh herbs.
Nutrition Information per Serving (204g)
This analysis was done including 3 cups of cooked pearl barley. There is no farro in the recipe analysis tool used. Pearl barley is an alternative replacement for Farro. This recipe is a good source of fibre.
