Braised Lamb Belly with Sour Cherry Compote | KCET
Braised Lamb Belly with Sour Cherry Compote
A meld of savory and sweet that perfectly complements Nice Guy mixologist Matt Seigel's lamb-infused whiskey concoction.
1 pound boneless lamb belly, trimmed
3 cups chicken stock (low sodium)
2 cups carrots, sliced
2 cups celery, sliced
2 cups onion, sliced
¼ cup soybean oil
2 tablespoon coriander
2 tablespoon rosemary
4 tablespoon tomato paste
salt and pepper to taste
1 cup Luxardo Maraschino cherries
⅔ cup water
½ cup sherry vinegar
¼ cup sherry
1 teaspoon orange zest
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Preheat oven to 275 degrees F. Place the carrots, celery and onion on bottom of a large dutch oven. Coat lamb belly with tomato paste (extra will thicken sauce), spices and salt and pepper and lay on top of vegetables. Add chicken stock until just covering the lamb and stick in oven for 6-8 hours (overnight).
Add all ingredients (except orange zest) in medium sauce pot and simmer (on low) for 4-6 hours, stirring occasionally. When thick like a jam, zest orange over into the compote and leave warm for service.
Place lamb belly on wooden plank and spoon compote over the top of lamb. Add extra orange zest on the top. Serve immediately.
Enjoy this recipe? Get the downloadable recipe booklet from "Meals Ready to Eat" with this link.
All images: Braised Lamb Belly with Sour Cherry Compote | Carla Choy
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