Braised Kid

Name: Braised Kid
Yield: 6 to 8 servings
Ingredients: 1 large onion, sliced; 1 teaspoon salt; 1 tablespoon olive oil; 1½ teaspoon freshly ground black pepper; 2 teaspoons chopped parsley; 2 tablespoons butter; 1 large carrot, diced; 1 small leg of kid (leg of lamb may be substituted); 1 tablespoon water; 2 celery ribs, diced; 1 cup dry white wine; 1 cup Lamb Stock or water

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 small leg of kid (leg of lamb may be substituted)
2 tablespoons butter
1

Main course
Gluten-free

Method

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.
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.