Braised Kid

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 small leg of kid (leg of lamb may be substituted)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 large carrot, diced
  • 1 tablespoon water
  • 2 celery ribs, diced
  • 2 teaspoons chopped parsley
  • 1 teaspoon salt
  • 1½ teaspoon freshly ground black pepper
  • 1 cup dry white wine
  • 1 cup Lamb Stock or water


  1. Place the leg of kid, one tablespoon of the butter and the olive oil in a Dutch oven. Brown meat slowly but thoroughly on all sides. When brown, remove to a dish and keep warm.

  2. Place the onion, carrot, water, celery, parsley and remaining butter in the Dutch oven. Brown vegetables well without burning, adding a little more water if necessary.

  3. Arrange the kid over the braised vegetables and pour over it any juice that drained from it while it was standing. Add the salt, pepper and wine. Cook until wine evaporates. Add the stock. Cover and cook slowly for two hours, or until meat is tender.

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