Tuesday, 28 March 2017

Braised Lamb with Fennel

Short ribs with lots of white onions and a head of fennel tossed into a pressure cooker offer a ready to eat meal in not much more then 30 minutes.
Just sear the seasoned meat a bit and get whole onions, garlic cloves and halved fennel bulbs in.

 If you have stock sitting in the fridge use that. But a stock cube will do the job.

350 g lamb short ribs
3 medium white onions
4 cloves of garlic
1 bay leaves
salt and pepper
500 ml lamb stock
100  ml red wine
2 tbsp tomato paste
Olive oil

Season the meat with salt and pepper and brown it in the pressure pot on all sides.
Clean onions and garlic and half the fennel and place it in the pot on top of the meat. Add tomato paste and bay leave and pour in the liquid.
Bring to a boil and close the lid.
Let the pressure come up. Reduce the heat and cook for 20 minutes.
Steam off.
In the meantime cook some rice.
Bring it together and enjoy.

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