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Braised Lambs'Tongues

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  Lamb tongues 4
  Onions 2 , peeled and sliced
  Oil 15 Milliliter (1 Tablespoon)
  Carrots 2 , peeled and diced
  Canned peeled tomatoes 8 Ounce (1 Can / 226 Gram)
  Freshly ground black pepper To Taste
  Stock 1 Pint (450 Milliliter)
  Freshly chopped parsley 15 Milliliter (1 Tablespoon)
  Capers/Chopped gherkins 15 Milliliter (1 Tablespoon)
  Bacon rolls 4 (For Garnish)
  Salt To Taste

Wash the tongues thoroughly and trim if necessary.
Fry the onions in oil until golden brown then transfer to an ovenproof casserole.
Lay the tongues on the onion and surround with the carrot and tomatoes.
Season well, pour in sufficient stock just to cover and sprinkle with the parsley, and capers or gherkins.
Cover and cook in a moderate oven for about 1 1/2 hours, until tender.
Taste and adjust the seasonings.
The tongues can be removed and skinned, and then reheated again in the sauce before serving, if preferred.
Serve garnished with bacon rolls.

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Braised Lambs'Tongues Recipe