Pulled Lamb With Samfaina Sauce

Originally from: https://www.brisbanefoodie.net/single-post/2016/07/13/Slow-Cooked-Pulled-Lamb-or-Lamb-Ragu and https://cocaccia.com/catalan-samfaina

Makes enough for 8 people as a component of tapas.

Note: requires a slow cooker. If re-heating in the oven then make sure the lamb is covered to stop it drying out.


For the pulled lamb:

For the samfaina sauce:


For the pulled lamb:

  1. Saute the onions and garlic in a frying pan, then transfer them to the slow cooker.
  2. Sear the lamb shanks in the same pan and transfer them to the slow cooker.
  3. Add the red wine, lamb stock and tomatoes to the slow cooker.
  4. Season and lay the sprig of rosemary on top.
  5. Cook for 30 minutes on high and then 7 hours on low.
  6. When done, remove the lamb shank and use two forks to rip the meat from the bone; the simplest technique is to peel away any fat/skin, cut off the little bit of tendon that is usually at one end, then the meat will fall off in a blob that can be ripped up easily.
  7. Check that the seasoning of the meat is to your taste and remedy as necessary.

For the samfaina sauce:

  1. Place the aubergine into a colander over a bowl, coat the aubergine with salt and leave to drip out fluids for 1 hour.
  2. Rince the aubergine well and dry it with kitchen towel.
  3. Heat some olive oil in a large frying pan that has a lid and sauté the onion for 3 minutes over a lowish heat.
  4. Add the red pepper, stir and cover; cook for 10 minutes, stirring a few times.
  5. Add the aubergine, stir and cover; cook for 5 minutes.
  6. Add the tomato, stir and cover; cook for 10 minutes, stirring a few times.
  7. Add the salt, stir and cover; cook for 20 minutes over a low heat, stirring every 5 minutes or so.

Serve the lamb on top of the sauce, reheating if necessary.

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