Abita Turbodog Braised Lamb Cheeks
Serving Size: 10-15 entrees
Braised Lamb Cheeks
- 5 pounds lamb cheeks salt & pepper
- 4 ounces butter
- 1 yellow onion, peeled & cut in medium dice
- 2 carrots, peeled & cut in medium dice
- 4 celery stalks, medium dice
- 2 fennel bulbs, medium dice
- 1/2 cup garlic, chopped
- 4 Roma tomatoes, peeled & chopped
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves, bundle & tie with herbs
- 1/2 cup flour
- 5, 12 ounces bottles of Abita Turbodog beer
- 1 quart veal stock
Gently pat dry the lamb cheeks with paper towels. Season them with salt and pepper. Meanwhile, melt the butter over medium-high heat in a large heavy bottomed pot. Sear the lamb cheeks on both sides until browned. This should be done in small batches. Remove all cheeks from the pot. If the pot is dry, add some more butter. Add the onions, carrots, celery, and fennel to the pot. Sauté the veggies until they start to caramelize. Add the garlic. Sauté for additional 5 minutes. Next, add the tomatoes and the bundle of herbs (thyme, rosemary & bay leaves). Sprinkle the flour over the veggie mixture. Pour in the b beer, one at a time. The beer will foam up in the pot. Bring to a boil, and then add the veal stock.
Again bring up to a boil, then turn the heat down to low. Simmer for an hour.
Skim off any foam or fat that rises to the top. Turn off the heat. Remove the herb bundle and discard.
Check the braising liquid for thickness and seasoning. If it is too thick, add some veal stock. If it is too thin, add a small amount of blond roux. Serve cheeks over cooked grits, pasta or rice.