Cordero Patagónico Estofado con Puré de Zapallo Ahumado y Gremolata Andina
Embark on a culinary journey to the rugged, windswept plains of Patagonia with this exquisite braised lamb. This dish celebrates the region's prized lamb, slow-cooked to an ethereal tenderness, its rich, savory notes deepened by a luxurious Malbec-infused reduction. It is beautifully contrasted by a velvety, subtly smoked butternut squash puree, offering a sweet, earthy counterpoint. A vibrant gremolata, bright with Andean herbs, lemon zest, and a whisper of aji amarillo, provides a fresh, aromatic finish, cutting through the richness and awakening the palate with every spoonful. The aroma alone transports you, promising a symphony of robust flavors and textures.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Patagonian Lamb Shoulder1.2 kg, boneless, cut into 5cm cubes
- Olive Oil3 tablespoons
- Yellow Onion1 large, finely diced
- Carrots2 medium, finely diced
- Celery Stalks2 , finely diced
- Garlic4 cloves, minced
- Tomato Paste2 tablespoons
- Smoked Paprika1.5 teaspoons
- Dried Oregano1 teaspoon
- Bay Leaves2
- Fresh Thyme Sprigs3
- Dry Malbec Wine500 ml
- Beef Broth750 ml
- Salt1.5 teaspoons, or to taste
- Freshly Ground Black Pepper0.5 teaspoon, or to taste
- Butternut Squash (Zapallo Anco)1.5 kg, peeled, deseeded, and cut into 2.5cm cubes
- Unsalted Butter60 g
- Heavy Cream120 ml
- Nutmeg0.25 teaspoon, freshly grated
- Liquid Smoke0.13 teaspoon (or a pinch more smoked paprika if preferred)
- Fresh Flat-Leaf Parsley0.5 cup, finely chopped
- Fresh Cilantro0.25 cup, finely chopped
- Fresh Mint2 tablespoons, finely chopped
- Garlic (for Gremolata)1 large clove, minced very fine
- Lemon Zest1 tablespoon (from 1 organic lemon)
- Aji Amarillo Paste1 teaspoon (optional)
- Toasted Walnuts or Pecans0.25 cup, finely chopped
- Extra Virgin Olive Oil (for Gremolata)2 tablespoons
- Pinch of Salt (for Gremolata)to taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Preheat oven to 160°C (325°F). Season the lamb cubes generously with salt and freshly ground black pepper.
- 2Step 2
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until deeply browned on all sides. Remove the lamb and set aside.
- 3Step 3
Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until softened. Add the minced garlic, tomato paste, smoked paprika, and dried oregano. Cook for another 2 minutes, stirring constantly until fragrant.
- 4Step 4
Pour in the Malbec wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and reduce the liquid by about one-third.
- 5Step 5
Stir in the beef broth, bay leaves, and fresh thyme sprigs. Return the seared lamb to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture back to a gentle simmer.
- 6Step 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the lamb is exquisitely fork-tender.
- 7Step 7
While the lamb braises, prepare the Smoked Butternut Squash Puree: Place the butternut squash cubes on a baking sheet. Roast in the same oven (or a separate one if preferred) for 25-30 minutes, or until very tender. Alternatively, steam until tender.
- 8Step 8
Transfer the roasted squash to a food processor or use an immersion blender. Add the unsalted butter, heavy cream, freshly grated nutmeg, liquid smoke (if using), and season with salt and pepper to taste. Process until completely smooth and creamy. Keep warm.
- 9Step 9
Prepare the Andean Herb Gremolata: In a small bowl, combine the finely chopped flat-leaf parsley, cilantro, mint, minced garlic, lemon zest, aji amarillo paste (if using), and finely chopped toasted walnuts or pecans. Drizzle with extra virgin olive oil and a pinch of salt. Mix well.
- 10Step 10
Once the lamb is done, carefully remove the Dutch oven from the oven. Skim any excess fat from the surface of the braising liquid. Remove the bay leaves and thyme sprigs. Adjust seasoning if necessary.
- 11Step 11
To serve, ladle a generous portion of the tender braised lamb and its rich sauce onto warm plates. Spoon a dollop of the smoked butternut squash puree alongside. Finish each serving with a vibrant sprinkle of the Andean herb gremolata. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.