Braised Lamb Belly with Lemon Harissa and White Wine
Ingredients
- 2 lb. lamb belly
- Kosher salt
- 1 tbsp. vegetable oil
- ½ small yellow onion, coarsely chopped (½ cup)
- ½ small carrot, peeled and coarsely chopped (¼ cup)
- ½ small celery stalk, coarsely chopped (¼ cup)
- 3 medium garlic cloves, peeled and crushed
- ½ tsp. ground cumin
- ½ cups dry white wine
- 1½ cups chicken stock
- ½ cups tomato purée
- 1 tbsp. harissa paste
- 2 tsp. finely grated lemon zest
- 2 tbsp. fresh lemon juice
Instructions
Braised Lamb Belly with Lemon, Harissa, and White Wine serves 6 original recipe by Saveur.
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