Oven-Braised Lamb with Greens: Cutturiedde

Name: Oven-Braised Lamb with Greens: Cutturiedde
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 237 milliliters canned drained tomatoes, coarsely chopped; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 rib celery, halved; 680 grams dandelion or escarole, cut into thick 1/4-inch chiffonade; 1 small dried chile pepper; 4 sprigs fresh marjoram; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 2 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 907 grams boneless lamb shoulder, cut into 3 to 4-inch cubes; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus 2 tablespoons; 1 large onion, thinly sliced; 1 Spanish onion, chopped in 1/4-inch dice; 2 bunches Italian parsley, coarsely chopped to yield 1/2 cup; 8 servings Salt; 8 servings Salt and pepper; 59 milliliters slivered caciocavallo or pecorino; 177 milliliters dry red or white wine

Oven-Braised Lamb with Greens: Cutturiedde is a gluten free, dairy free, and primal main course. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 330 calories, 20g of protein, and 17g of fat each. 1 person found this recipe to be scrumptious and satisfying. If you have thyme leaves, onion, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes.

Instructions

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Season meat with salt and pepper. In a heavy skillet or casserole, over high heat, sear the meat in 2 tablespoons extra-virgin olive oil, browning on all sides.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Meat

Equipment you will use

Frying Pan

Remove meat from the pan and set aside.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Lower heat to medium and gently sweat the sliced onion, celery, bay leaves, garlic, marjoram, and chile pepper in 2 tablespoons of the oil until soft and starting to turn golden.

Ingredients you will need

Chili Pepper

Bay Leaves

Marjoram

Celery

Garlic

Onion

Cooking Oil

Add the tomatoes and tomato sauce to the pan, season, and let reduce for 5 minutes. Deglaze with wine, add in the lamb pieces, raise the heat to medium, and when the liquid comes to a simmer, cover and cook in the oven for 1 hour.

Ingredients you will need

Tomato Sauce

Tomato

Lamb

Wine

Equipment you will use

Oven

Frying Pan

After 1 hour, add the greens to the pot, setting them directly on top of the meat and its juices. Cover and return to the oven for 30 to 45 minutes.

Ingredients you will need

Greens

Meat

Equipment you will use

Oven

Pot

Remove from the oven, discard the celery, bay leaves, and chile pepper, and transfer the meat and greens to a serving platter. Top with slivered cheese and serve immediately.

Ingredients you will need

Chili Pepper

Bay Leaves

Celery

Cheese

Greens

Meat

Equipment you will use

Oven

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce