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Best Lamb Tongue Recipe. Lamb's tongue, like beef, can be stewed slowly for soup or for filling in tacos lengua. Confited, the tongue can be pan-fried lightly and served with potatoes and lentils, or any vegetable or grain that would pair well with rich lamb.


·         3 ounces pancetta, cubed
·         1 onion, thinly sliced
·         3 cups lamb or pork stock
·         1/2 cup dry white or red wine
·         1 bouquet garni
·         One 14-ounce can of chopped tomatoes
·         2 sausages, preferably lamb or chicken
·         Two 14-ounce cans of cannelli beans, drained
·         1/4 cup of freshly processed bread crumbs



1.   In a medium enameled cast-iron pot or clay pot, lightly brown the cubes of pancetta, rendering the fat as you do so. Remove and set aside.
2.   Add the wine and deglaze the bottom of the pot. Add the stock, the can of chopped tomatoes, the beans, and the whole sausages. Simmer for half an hour, then remove the sausages and place them onto a cutting board.
3.   In the meantime, preheat the oven to 325°F.
4.   Place the pot in the oven for 1 hour, until the top is well-browned. Let the cassoulet rest for 10 minutes, then serve with plenty of bread and wine.

Recipe from seriouseats.com

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