PASTURE RAISED LAMB, TONGUE

Tender Braised Pasture-Raised Lamb Tongue

Introduction: Embrace nose-to-tail eating with this flavorful and tender braised pasture-raised lamb tongue recipe. By slow-cooking the tongue with aromatic herbs and vegetables, you'll create a delicious and unique dish that's sure to impress adventurous food enthusiasts.

Preparation Time: 15 minutes Cooking Time: 2.5 - 3 hours Serves: 4-6

Ingredients:

• 2 pasture-raised lamb tongues
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups beef or vegetable broth
• 1 cup red wine (such as Merlot or Pinot Noir)
• Chopped fresh parsley, for garnish

Instructions:

1. Begin by preparing the lamb tongues. Place them in a pot of boiling water for about 3-4 minutes. This will help loosen the outer skin. Remove the tongues from the water and let them cool slightly. Use a sharp knife to peel away the outer skin, revealing the tender meat underneath. Trim any excess fat or tough parts. Slice the tongues into bite-sized pieces and set them aside.

2. Season the lamb tongue pieces with salt and freshly ground black pepper.

3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb tongue pieces and sear them until they are nicely browned on all sides. This should take about 5-7 minutes. Remove the tongue pieces from the pot and set them aside.

4. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.

5. Add the minced garlic, dried thyme, and bay leaf to the pot. Cook for another 1-2 minutes, until the garlic becomes fragrant.

6. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot.

7. Return the lamb tongue pieces to the pot and add the beef or vegetable broth. The liquid should cover most of the tongue pieces. If needed, you can add a bit more broth or water.

8. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven.

9. Allow the lamb tongue to braise in the oven for 2 to 2.5 hours, or until the meat is tender and easily pulls apart.

10. Once cooked, remove the pot from the oven and discard the bay leaf.

11. Serve the braised lamb tongue over a bed of cooked grains, such as rice, quinoa, or mashed potatoes.

12. Garnish with chopped fresh parsley before serving.

Embrace the delicious and sustainable practice of utilizing pasture-raised lamb tongue in this comforting and unique dish. Your taste buds will be treated to a delightful medley of flavors and textures.

(Note: Cooking times may vary slightly based on the size of your lamb tongues and the specific oven temperature.)