cookbooks

No. 93. Tenerumi D' Agnello Alla Veneziana (tendons Of Lamb) Recipe

Recipe: Tenerumi D' Agnello Alla Veneziana (Tendons of Lamb)

History and Fun Facts:
Tenerumi D' Agnello Alla Veneziana, also known as Tendons of Lamb Venetian Style, is a traditional dish from Venice, Italy. It is a unique recipe that showcases the use of lamb tendons, a lesser-known but flavorful cut of meat.

Lamb has been a popular meat choice in Mediterranean cuisine for centuries. Its tendons, although underrated, are known for their gelatinous texture that adds richness to dishes. This recipe highlights the tendons' unique taste and texture, combining them with butter, parsley, onions, and stock to create a delicious and hearty meal.

This dish is reminiscent of Venice's rich culinary heritage, where lamb was often enjoyed in various forms. The recipe has been passed down through generations, with each family adding their own twist to make it their own.

Now let's dive into the details of this recipe and discover how to prepare Tenerumi D' Agnello Alla Veneziana.

Recipe:
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serves: 4-6

Ingredients:
- 2 pounds (900g) lamb tendons
- 4 tablespoons butter
- 1 teaspoon chopped parsley
- 1 large onion, finely chopped
- 1 cup stock (lamb or vegetable)
- Salt and pepper to taste

Instructions:

1. Prepare the lamb tendons by trimming any excess fat and connective tissue. Rinse them thoroughly under cold water and pat dry with paper towels.

2. In a large sauté pan or Dutch oven, melt the butter over medium heat. Add the chopped parsley and onion, stirring until the onion becomes translucent and fragrant.

3. Add the lamb tendons to the pan, season with salt and pepper, and cook over medium-high heat until they become browned and caramelized on all sides. This step is essential for developing rich flavors.

4. Once the tendons are nicely browned, reduce the heat to low, and pour in the stock. Cover the pan and let the tendons simmer gently for about 2 hours, or until they become tender and easily pull apart.

5. Check occasionally to ensure the tendons remain covered with enough liquid. If needed, add additional stock or water to prevent them from drying out.

6. Once the tendons are tender, remove them from the pan and set aside. Increase the heat to medium-high and simmer the remaining pan juices until they reduce and thicken into a flavorful gravy.

7. Return the tendons to the pan, tossing gently to coat them with the gravy. Allow them to warm through for a few minutes before serving.

8. Serve the Tenerumi D' Agnello Alla Veneziana hot, accompanied by the rich gravy. This dish pairs well with creamy polenta or crusty bread, which can be used to soak up the delicious flavors.

Similar Recipe Dishes:
If you enjoy Tenerumi D' Agnello Alla Veneziana, you might also appreciate other lamb-based dishes from the Mediterranean region. Here are a few similar recipes that you can explore:

1. Moroccan Lamb Tagine: A flavorsome Moroccan stew featuring tender lamb, aromatic spices, and a medley of vegetables, slow-cooked to perfection.

2. Greek Lamb Souvlaki: Marinated, grilled lamb skewers, served with tzatziki sauce, pita bread, and a refreshing Greek salad.

3. French Lamb Navarin: A classic French lamb stew made with tender pieces of lamb, root vegetables, and a flavorful broth, garnished with fresh herbs.

These recipes celebrate the versatility of lamb and the diverse flavors of Mediterranean cuisine, offering a delightful culinary journey for lamb lovers.

Enjoy preparing and savoring the unique flavors of Tenerumi D' Agnello Alla Veneziana!

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