Lamb with Horseradish and Vinegar: Agnello al Raffano

Name: Lamb with Horseradish and Vinegar: Agnello al Raffano
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 1 sprig fresh thyme; 59 milliliters freshly grated horseradish; 2 kilograms lamb shoulder; 2 Tbsps extra-virgin olive oil; 1 onion, thinly sliced; 2 onions, coarsely chopped; 1 bunch parsley stems; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 6 Tbsps red wine vinegar; 6 servings Salt and pepper; 2 Tbsps tomato paste; 2 Tbsps unsalted butter, plus 2 tablespoons

Lamb with Horseradish and Vinegar: Agnello al Raffano might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 742 calories, 66g of protein, and 46g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 3 hours and 35 minutes. It is a good option if you're following a gluten free and primal diet. If you have wine vinegar, onion, parsley stems, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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

Ingredients you will need

Bone

Lamb

Meat

In a large Dutch oven, combine 2 tablespoons butter, the oil, onion, thyme, bay leaves, vinegar, stock and salt and pepper, to taste, and bring to a boil over medium-high heat.

Ingredients you will need

Salt And Pepper

Bay Leaves

Vinegar

Butter

Onion

Stock

Thyme

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Lamb Stew Meat

Meat

Equipment you will use

Frying 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.

Ingredients you will need

Horseradish

Parsley

Butter

Sauce

Meat

Equipment you will use

Sauce Pan

Serve immediately.

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle