This delicious dish is perfect for entertaining. If you can’t find lamb cheeks, you can use chopped merino shoulder of lamb to make this dish.
Preheat oven to 150°C (300°F). Heat the olive oil and butter in a large frying pan over medium–high heat. Cook the lamb cheeks (in batches to prevent overcrowding) until brown on both sides. Transfer
To an ovenproof casserole dish as you go.
Reduce heat and add the chopped vegetables to the frying pan and cook until just beginning to colour. Place in the casserole dish.
Add the wine and port to the frying pan, increase the heat and bring to the boil. Add the stock and bring to a simmer. Season with salt, then pour over the lamb and vegetables.
Place the herbs and black peppercorns in a muslin bag and add to the lamb. Cover the casserole dish with the lid and cook in the oven for 2½ –3 hours until the lamb cheeks are tender.
Remove the dish from the oven. Carefully lift out the lamb cheeks and place on a large warmed plate. Cover with foil and a clean tea towel. Strain the stock into a saucepan, place over a medium–high heat and reduce by one-third and set aside.
For the semi-dried mushrooms, preheat the oven to 190°C (375°F). Lightly oil a shallow baking tray. Slice the field mushrooms, about 5mm (1/4 in) in thickness. Place on the tray in a single layer and drizzle with the olive oil. Season with salt and freshly ground black pepper.
Bake the mushrooms until golden and beginning to dry out.
Meanwhile, place the pappardelle in a large saucepan of lightly salted boiling water and cook until al dente, about 7 minutes.
Drain and refresh under cold water. Drain again. Drizzle with the olive oil to prevent sticking and set aside.
For more tasty recipes visit Botswana Butchery.
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