Ndocca with Herbs and Citrus

Ingredients

• 2 pounds (900g) lamb or pork shoulder, cut into chunks 2 pounds (900g) lamb or pork shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 bay leaves 2 bay leaves
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 sprigs fresh oregano 2 sprigs fresh oregano
• Zest of 1 lemon Zest of 1 lemon
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the lamb or pork chunks and brown them on all sides. Remove the meat from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Stir in the tomato paste and cook for another minute.
5. 5.
   Deglaze the pot with red wine, scraping the bottom to release any browned bits.
6. 6.
   Return the meat to the pot and add the chicken or vegetable broth, bay leaves, rosemary, thyme, oregano, lemon zest, and lemon juice.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
9. 9.
   Remove the bay leaves and herb sprigs before serving.
10. 10.
    Serve the Ndocca hot with crusty bread or polenta to soak up the flavorful sauce.

Treat your ingredients with care...

• Lamb or pork shoulder — For the best results, choose well-marbled meat that will become tender and flavorful when slow-cooked. Trim any excess fat before cutting into chunks.
• Fresh herbs — Opt for fresh herbs rather than dried ones to infuse the dish with vibrant flavors. If you don't have access to fresh herbs, you can use dried herbs, but reduce the quantity by half.
• Lemon zest and juice — Use organic lemons to ensure the zest is free from any wax or pesticides. Zest the lemon before juicing it to capture the full citrusy aroma.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can remove the meat from the pot once it's cooked and simmer the sauce on medium heat until it reaches the desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Ndocca in shallow bowls, allowing the flavorful sauce to surround the tender meat. Garnish with a sprig of fresh herbs and a sprinkle of lemon zest for an extra pop of freshness.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil over the Ndocca just before serving. Serve alongside a colorful side dish and crusty bread to create an inviting and visually appealing plate.