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Slowly roasted Lamb neck and black Olives cannelloni

INGREDIENTS:

4 Kg cut in 3cm thick Lamb neck

2L Lamb stock

2 whole onions chopped

2L red wine

4 Carrots

1 bunch celery

2 leeks

500g plain flour

50g mustard powder

2tbs turmeric

20 cl Pommace olive oil

300g Black olive paste

3 Aubergines

 

METHOD:

For the Lamb neck

1. Mix the flour with mustard and turmeric

2. Dust the lamb pieces with the flour

3. In a hot pot, brown the lamb in the pommace olive oil and set aside.

4. Using the same pot fry the onion, carrot, celery and leeks for about 5 minutes then deglaze with red wine

5. Put back the shanks and cover with lamb stock, add about 5 sprigs of rosemary, salt and pepper to taste

6. Simmer for about 5 to 6 hours at the lowest temperature

7. Take out the Lamb neck and remove all the meat From the bones (without extra fat)

8. Strain the cooking liquid and reduce to a sauce consistency

9. In a bowl, mix the Lamb with 200g of olive paste and 20cl of the reduced sauce

For Aubergines

1. Slice each aubergine lengthwise, 3mm thick

2. Put aubergine slices on an oven tray, sprinkle with salt, pepper and olive oil, roast for 10 min at 180’C

3. Remove From the oven and set aside,

4. When cold, spreads 1 table spoon of olive paste on each slice of aubergine, add the lamb and roll like a cannelloni

5. Repeat until the lamb is finished

6. Serve heat in the oven at 180°c for 5min and serve with sauce and Potato croquettes.

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