Try this recipe which uses a unique cut of meat from the neck of the Alpaca prepared in traditional Milanese style.
Pre-heat oven to 160°C (or 150°C fan forced).
To sear the meat, start by dusting the Prime Alpaca Neck End Rosettes in Laucke “00” Flour, Murray River Pink Salt Flakes and Hoyts Pepper. Heat a heavy based oven proof pot to medium high, add some oil and sear the meat in batches until well caramelised. Set aside.
For the braise, use the same pot, keeping any oil in the bottom. Reduce heat to medium and add butter, chopped onions and celery, garlic and anchovies. Cook for 5 to 10 minutes, until vegetables are lightly caramelised and translucent. Add any leftover dusting flour, Hoyts Bay Leaves and Saffron Threads, plus white wine and chicken stock to deglaze, scraping up any caramelised bits off the bottom.
Bring to the boil and cook for a few minutes to let the alcohol evaporate, then add the meat (plus any juices which have run out) back to the pot and cover with a cartouche (piece of baking paper) and a tight fitting lid. Place in the oven and cook for 3 hours, or until tender.
For the gremolata, simply mix together lemon zest, crushed garlic and finely chopped parsley.
To serve, very gently remove the Alpaca, being careful not to break up the meat, and place in a deep pasta plate/bowl. Check sauce for seasoning (remembering that it will be salty from the anchovies), pour over the meat. Top with gremolata and serve with a green salad and Laucke home made Ciabatta on the side.
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