LAMB'S TONGUE RECIPE
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.
INGREDIENTS
·
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
INSTRUCTIONS
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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