Braised diced lamb shoulder with farro and olives
A wintery braise on farro grains
4
Serves
30 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Serve lamb with a big bowl of steamed green vegetables and a small bowl of salsa verde for added flavour.
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Ingredients
Braised lamb
500g Quality Mark lamb shoulder
i
cut into 2.5cm pieces
3 Tbsp olive oil
1 onion
finely sliced
1 large celery stalk
sliced
2 garlic cloves
sliced
A good splash sherry
2 cups beef stock
You can also try lamb or chicken stock
1 bay leaf
2 sprigs fresh thyme
A pinch of black pepper
3-4 anchovy fillets
25g butter, 25g flour butter and flour paste
i
1 1/2 cups farro
i
2 Tbsp olives
a handful of parsley
i
chopped
Method
To Braise Lamb
To Cook Grain
To serve
1
Preheat the oven to 170°C.
2
Heat a large frying pan over medium-high heat.
3
Rub 2 tablespoons oil over the diced lamb shoulder.
4
In batches, place lamb in the hot pan and brown on both sides, transferring to a casserole dish as you go.
5
Lower the heat and add the remaining oil.
6
Add the onion, celery and garlic and cook until they just begin to colour.
7
Deglaze the pan with a good splash of sherry, turn up the heat and reduce liquid by half.
8
Add the stock, bay leaf and thyme and season with freshly ground pepper.
9
Bring up to a gentle simmer then pour over the lamb.
10
Cover the dish and place in the oven to cook for 2 hours until the lamb is very tender.
Start Timer
11
Half an hour before the end of cooking, remove lamb from the oven.
12
Add the anchovies and whisk in the butter and flour paste.
13
Return to the oven to finish cooking.
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.
Energy
2454kJ (586 kcal)
Protein
31.7g
Total Fat
28g
Saturated Fat
8.9g
Carbs
42g
Dietary Fibre
6.9g
Sodium
632mg
Iron
6.6mg
Zinc
5.9mg
Vitamin B12
2µg
