Court Gardens Farm lamb
Braised neck of Court Gardens Farm lamb “Osso Buco” with white beans, smoked bacon and wild mushrooms
“This recipe uses the oft overlooked neck of lamb - a cheaper cut that works marvellously in this dish – a warming treat for autumnal evenings.” – Michael Bremner, head chef at Due South
Ingredients (for the lamb)
1 neck of lamb cut into 4 pieces on the bone (ask your butcher for help)
2 carrots peeled & diced
1 onion peeled & diced
2 sticks of celery - diced
1 small leek - diced
2 litres of quality chicken stock
300ml of red wine
2 cloves of garlic crushed
1 pigs trotter (optional)
1 tbsp of flour
1 tbsp of tomato puree
Method
In a hot pan add a splash of olive oil, roll the neck pieces in the flour and lightly brown – remove and reserve. Add the diced vegetables and tomato puree and lightly brown. Put the neck pieces back in the pan, deglaze the pan with a splash of wine then add the rest of the wine & the remaining stock – along with the pig’s trotter if using. Cover and cook in the oven at 180 degrees for 1½ - 2 hours.
Remove lamb and keep warm – strain the rest of the liquid through a meshed strainer – discard pig’s trotter (or allow to cool and pick meat off to add back into the finished dish).
Ingredients (for the seasonal sauce)
2 tins of cannellini beans
200g of assorted wild mushrooms
100g of smoked bacon – diced
2 shallots - finely chopped
1 tbsp of sherry vinegar
Reserved strained cooking liquor
Finely chopped fresh herbs
Saute the shallots, bacon and mushrooms in a hot pan, then add the drained cannellini beans – slowly add the cooking liquor – stirring until reduced by a half - add the herbs and sherry vinegar and season to taste.
To serve: Spoon a portion of the mushroom, beans & bacon with liquor in the centre of each plate – place 1 portion lamb on top and garnish with remaining herbs. Enjoy with crusty bread.
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