Your Ingredients

  • neil's Meats

  • Pino's Fine Produce

BRAISED LAMB WITH BARLEY & CAVOLO NERO

  • 2 tbs olive oil
  • 500g boneless lamb shoulder, cut into chunks
  • 1 tbs plain flour
  • salt and pepper
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • a splash of white wine
  • 1 bay leaf
  • 2 carrots, sliced
  • 2 celery sticks, chopped
  • 1⁄2 cup pearl barley
  • 3 cups chicken stock
  • 425g tin chopped tomatoes
  • 1⁄2 bunch cavolo nero (Tuscan kale), chopped
Preparation
  1. Toss the lamb through the flour and season well with salt and pepper. Heat a cast iron dish
    over a medium heat and add oil. While you’re at it, preheat your oven 160C.
  2. Dust off excess flour, add the lamb in batches and cook until golden brown.
    Remove from pan and set aside. Add the onion and garlic saute for a few minutes. Deglaze
    the pan with a splash of wine and stir to scrape up all the tasty goodness.
  3. Add the lamb back in and the rest of all the ingredients. Stir well, bring to a simmer and
    transfer the dish to the oven with the lid on and cook for 2 hrs. 1 hour in, give the braise a
    good stir and return to oven.
  4. Serve with mash or crusty bread.
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