If you're looking for new ways to use rhubarb, you'll enjoy this unusual combo. Serve with new potatoes and green beans.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2002
- 2 lbs boneless lamb shoulder roasts
- 2 lbs pork shoulder
- 1/4 cup all purpose flour
- 1/2 teaspoon each salt and pepper
- 2 tablespoons olive oil
- 2 onions chopped
- 2 stocks celery chopped
- 1 1/2 cup chicken stock
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 tablespoon granulated sugar
- 2 cups thinly sliced rhubarb
MethodTrim fat from lamb; cut into 1 1/2-inch (4 cm) cubes. In bowl or plastic bag, toss lamb, flour and pinch each of the salt and pepper until coated. In shallow Dutch oven or heavy saucepan, heat half of the oil over medium-high heat. Reserving any flour, brown lamb, in batches and adding more oil as necessary. Transfer to plate.
Heat remaining oil in pan over medium heat; cook onions, celery and remaining salt and pepper, stirring occasionally, until softened, about 3 minutes. Sprinkle with any reserved flour; cook for 1 minute. Add chicken stock; bring to boil, stirring and scraping up any brown bits.
Return lamb and any accumulated juices to pan. Add 2 tbsp (25 mL) each of the parsley and mint and sugar; reduce heat, cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
Add rhubarb; cook until tender, 10 to 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in shallow container until cold. Cover; refrigerate for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator. Reheat over medium-low heat.) To serve, sprinkle with remaining parsley and mint
Nutritional facts Per serving: about
- Sodium 507 mg
- Protein 32 g
- Calories 321.0
- Total fat 15 g
- Cholesterol 100 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 24.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 3.0
- Vitamin C 12.0