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The Local: Braised Lamb with Slik Hankerchiefs, Peas and Mint Pesto

June 17, 2014

 8 Lb. Lamb

2 Anchovy
1 Head of Garlic
4 Yellow Onion
1 Lb. Carrots
4 Stalk  Celery
SACHET :  1 T Fennel Seed, 4 Sprig Rosemary,  4 Sprig Parsley,  8 Bay Leaf
3 Cup Red Wine
8 Cup Chicken Stock
Salt & Pepper
Method:  Season Lamb with Salt and Pepper.  Brown Lamb.  Rough chop the Onions, Garlic and Carrots, Brown the Vegetables.  Add Wine, Chicken Stock and Sachet.  Cover and cook at 300F for 6 hours.  Remove meat from braise and puree sauce.
Mint Pesto
2 C Mint, ¼ C Pecans, 6 oz. Oil,  1 T Garlic, 2 t Salt, 1 t Pepper
Mix everything in the blender until just mixed.
4 oz. Pasta
5 oz. Lamb
1 T Garlic
1 T Shallot
3 oz. Peas
3 piece Fennel, Braised
2 oz. White Wine
2 oz. Chicken Stock
3 oz. Lamb Sauce.


Cook Garlic and Shallot.  Add Peas, Fennel, Lamb, Wine, Stock and Lamb Sauce.  Toss with Pasta.  Drizzle with Mint Pesto, Toasted Pecan pieces and Pecorino Cheese

Cape Coral, FL

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