Suzanne’s Recipe 33 – 2014 L’Agneau braise aux olives et citron
These cold winter storms and driving rain are making me seek refuge in heart-warming comfort foods such as rich meat dishes. I fancied the strong taste of lamb cooked slowly in red wine and herbs. In this easy recipe I combined a shank of lamb with garlic, olives and some fresh lemon and rosemary from my garden. While I slow cooked the lamb in some Shiraz on the stove, the heady cooking aroma filled my kitchen. I realised that the wine to accompany the dish would have to hold its own, so I selected a Chateauneuf-du-Pape AOC wine from Domaine Juliette Avril, in the southern Rhone area, just north of Avignon where the Popes used to reside. The Popes used to own the village of Chateauneuf hence its name This famous wine is made from Grenache, Shiraz and Mourvedre grapes. It has a beautiful purple colour with spicy aromas which pair beautifully with this dish.
- 2 shanks of lamb
- 100 ml olive oil
- 2 large garlic cloves
- 1 large onion
- Large sprig of fresh rosemary
- 100 ml of destoned dark olives
- 1 lemon
- ½ bottle shiraz
- Salt and Pepper
A Bottle (or two) of the Domaine Juliette AvrilChateauneuf-du-Pape AOC available at the French Market shop
- Slice the onion,
- Peel and chop the garlic
- Cut the lemon into quarters
- Slice the olives in half
- Heat the olive oil in a heavy based saucepan or wok.
- Add the garlic and onions and fry gently until golden
- Add the lamb and brown lightly on all sides
- Pour in the half a bottle of wine
- Add the lemon quarters
- Scrunch the rosemary sprig in your hand and add to the lamb
- Add salt and pepper to taste
- Cover and simmer gently for about 1 and ½ hours, turning about every half hour
- Once the meat is tender remove from pan, put in a covered dish and keep warm.
- Strain the meat juice through a sieve into a bowl.
- Pour the meat juice back into the saucepan and bring to boil, allow liquid to reduce and thicken
- Take the lemons and rosemary out of the sive and discard.
- Take the olives out of the sieve and put aside in a bowl and keep warm
- Take the cooked onion and garlic and puree in a blender, strain through a sieve to remove any lumps, put in a small bowl, keep hot
- Carve the cooked meat and place on a warm platter and decorate with the olives
- Pour the meat juice into a sauce boat and serve with the meat plus the puree of onions
- This dish can be accompanied by mashed potato to mop up the sauce
I recommend pairing with a Chateauneuf-du-Pape from Domaine Juliette Avril