📝 About This Recipe
Often overlooked but prized by gourmands, lamb tongue is a revelation of tenderness and rich flavor when treated with patience and care. This recipe transforms a humble cut into a sophisticated delicacy, braised slowly in a robust red wine reduction infused with woodsy herbs and sweet root vegetables. The result is a melt-in-your-mouth texture that bridges the gap between prime roast beef and the silkiest pate.
🥗 Ingredients
The Meat
- 8-10 pieces Lamb tongues (cleaned and trimmed of excess fat)
- 2 tablespoons Kosher salt (for initial blanching and seasoning)
The Braising Liquid
- 2 cups Dry red wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Beef or lamb stock (unsalted or low-sodium)
- 1 tablespoon Tomato paste
- 2 tablespoons Extra virgin olive oil
Aromatics and Vegetables
- 1 Yellow onion (large, medium dice)
- 2 Carrots (peeled and sliced into rounds)
- 2 Celery stalks (medium dice)
- 4 Garlic cloves (smashed and peeled)
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 Bay leaves (dried)
- 1 teaspoon Black peppercorns (whole)
Finishing Touches
- 2 tablespoons Unsalted butter (cold, cubed)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon zest (for brightness)
👨🍳 Instructions
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1
Begin by blanching the tongues. Place the lamb tongues in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a rolling boil for 10 minutes; this helps remove impurities and makes the outer skin easier to peel later.
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2
Drain the tongues and rinse them under cold water. Using a sharp paring knife, carefully peel away the rough outer skin while the tongues are still warm. If the skin is stubborn, don't worry—it will come off easily after the long braise.
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3
Preheat your oven to 300°F (150°C). In a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat.
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4
Sear the peeled tongues in batches until they are golden brown on all sides, about 3-4 minutes per side. Remove the tongues and set them aside on a plate.
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5
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and develop a light golden color.
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6
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick-red color and smells fragrant.
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7
Deglaze the pot with the red wine, scraping the bottom with a wooden spoon to release all the flavorful brown bits (fond). Let the wine reduce by half.
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8
Return the tongues to the pot and add the stock, rosemary, thyme, bay leaves, and peppercorns. The liquid should almost cover the meat.
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9
Bring the liquid to a gentle simmer on the stove, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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10
Braise for 2.5 to 3 hours, or until the tongues are completely tender and can be easily pierced with a fork.
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11
Once tender, remove the tongues from the liquid and tent them with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
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12
Simmer the strained liquid over medium-high heat for 10-15 minutes until it reduces into a glossy, thickened sauce. Whisk in the cold butter at the very end for a velvety finish.
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13
Slice the tongues crosswise into 1/2-inch thick medallions and arrange them on a warm platter. Spoon the rich reduction over the meat and garnish with fresh parsley and lemon zest.
💡 Chef's Tips
Don't skip the initial blanching; it is essential for a clean flavor and better texture. If the outer skin didn't come off easily before braising, peel it immediately after taking the tongues out of the oven while they are still hot. For the best flavor, make this dish a day in advance and reheat slowly; the flavors deepen significantly overnight. Ensure your braising liquid is at a very low simmer; boiling the meat too hard will make it tough rather than tender. If you can't find lamb stock, a high-quality veal or beef bone broth is an excellent substitute.
🍽️ Serving Suggestions
Serve over a bed of creamy polenta or buttery mashed potatoes to soak up the sauce. Pair with a bold, tannic red wine like a Malbec or an aged Rioja to cut through the richness. A side of roasted root vegetables or sautéed bitter greens like kale provides a perfect earthy balance. Top with a dollop of horseradish cream or a gremolata for a sharp, refreshing contrast. Serve with thick slices of crusty sourdough bread for dipping into the remaining red wine reduction.