Lamb Recipe by Bravas Restaurant

Our friends at Bravas tapas restaurant in Bristol have shared a wonderful recipe with us, a real meaty treat for those chilly nights. It requires a little bit of time and patience but it will be worth the effort. Serve with a rich, red wine, such as Ribera del Duero, made from the tempranillo grape, the same grape you find in Rioja. Emilio Moro produces a very good and affordable example.

Lamb Puchero (braised lamb with chickpeas, red wine and spices)

Ingredients (6 main servings):

1.25kg lamb shoulder
100g chickpeas (soaked overnight in water or tinned)
1 small onion
1 carrot
1 celery stick
Half a leek
2 garlic cloves (crushed)
150ml of red wine
1 sprig of rosemary
1 sprig of thyme
2 parsley stalks
2 bay leaves
Extra virgin olive oil
1 tbs cumin & fennel seeds
Half tbs ground cumin
Half tbs black peppercorns
Cornflour paste
50ml cream


Slice lamb into several large chunks & sear on a griddle with olive oil, salt & ground cumin until well-coloured. Place into a bowl. In a large pot/pan, add chopped onions, carrots, celery, leek & garlic cloves and cook for about 10 minutes. Add wine, then add remaining herbs & spices; colour for another 5 minutes. Add the lamb to the pot.

Fill pot with water until lamb is covered and place a baking paper cartouche over the top of the pot. Bring to boiling point and reduce heat to simmer. Cook until tender for approximately 4-6 hours, skimming regularly. Once tenderness is achieved, thicken sauce with 50ml of cream and enough cornflour paste. Season with salt.


November 2016