merino lamb spare ribs

Braised Lamb Spare Ribs

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Braised Lamb Spare Ribs

Makes 4 Appetizer or 2 Entree Servings
wine WINE PAIRING
Left Bank Bordeaux Wine

Take your favorite Thanksgiving pie to a higher plane of existence through the careful application of extra spices & sherry.  Not much more work, but extra delicious!

Braised Merino Lamb Spare Ribs
INGREDIENTS
  • 4 Lamb Spare Rib Racks
  • 1 tbsp Canola Oil
  • 1 stalk of Celery, Diced
  • 1 small Onion, Diced
  • 1 small Carrot, Diced
  • 1 tsp Umami Paste
  • 1 tsp Piloncillo (could substitute Brown Sugar)
  • 1/2 tsp Smoked Paprika
  • ¼ tsp Ground Cinnamon
  • 2 Bay Leaves
  • ½ cup Red Wine
  • 3 cups Chicken Stock (lowest possible sodium or homemade chicken stock)
  • Salt & Pepper

DIRECTIONS

1

Heat the canola oil in a large cast iron skillet over high heat.
2

Dry any moisture off of the spare ribs. Season them generously with salt & pepper on both sides.
3

Sear the ribs in the hot canola oil, meat-side down, just long enough to develop a nice brown crust.
4

Remove the ribs from the pan. Add the umami paste, cinnamon, piloncillo, paprika, bay leaves, diced onion, carrots and celery to the pan. Saute them for five minutes.
5

Return the ribs to the pan, nestling them amongst the vegetables. Add the red wine and chicken stock.
6

Bring the liquid to a boil, then cover the pan and reduce the heat to a simmer. Simmer until the ribs are tender (approx. 4 hours).
7

Remove the ribs from the braising liquid to rest. Pour the braising liquid through a strainer. Press the solids into the strainer to get them to release their liquid.
8

Simmer the braising liquid until it reduces by half its volume, skimming off any fat that comes to the surface.
9

Serve the lamb racks drizzled with the sauce.

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