The Cutest Little Riblets Ever

This just goes to prove that impulse shopping is not a bad thing when you are talking to a farmer.  These little lamb riblets were not on my list a few weeks back when I stopped by Wendy Gornick's stand at the CNY Regional Market but they were too cute for me to pass up.  But after being inspired to purchase them I couldn't figure out what to do with them.

Well, about ten days ago, when we were having one of those blustery, cold winter days that seem to be rare this season, I decided that braising was the way to go.  So I cooked these melt-in-your mouth succulent riblets using a traditional braising method--except that I pulled out the duck bacon for a little something different.  Because of their size the riblets only took a couple of hours to cook versus the four you would need for lamb shanks.  The only problem with this recipe is that I didn't have enough riblets--next time, I'm planning ahead and will pick up two pounds as a minimum.

Braised Lamb Riblets with Duck Bacon

• 3/4 lb lamb riblets
• salt and pepper to taste
• 1/4 cup flour
• 1 tablespoon olive oil
• 3 strips duck bacon, cut into 1/2 inch pieces
• 1 cup diced carrots
• 3/4 cup diced onions
• 1 teaspoon minced garlic
• 1/2 cup red zinfindel wine
• 1 cup diced tomatoes in their own juice
• 1 cup chicken stock
• hot water

Season the lamb riblets with salt and pepper and lightly coat with flour.  Heat olive oil in a stock pot or large saucepan over medium heat.   Add riblets and cook until browned  on all sides.  Remove from  pot and set aside.  Add duck bacon to the pot and cook until browned--this bacon will not crisp up so watch carefully--about five minutes.  Add diced carrots, onions, and minced garlic to the pot and cook until vegetables are softened, stirring from time to time. 

Return riblets back into the pot and add wine, simmer for a few minutes until wine is reduced by a third.  Add chicken stock, tomatoes and enough hot water to barely cover the ribs.  Bring to a boil and then reduce heat to low, cover and simmer for two hours or until the riblets are tender and falling off the bone.  Add more salt and pepper to taste.  Serve over rice, polenta, or fettucine pasta.

Comments

[jen maiser]

Lamb riblets have a special place in my heart because my mom and my grandmother both used to make them when I was growing up. They usually just salt + peppered and put in the oven, but yours look fantastic!

[Jennifer]

Thanks Jen. I'll have to try them your way--that sounds really good too--and easy on a busy day.