Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

• 1 lamb belly, bones removed, trimmed and seasoned with salt and pepper 100ml oil
• 4 eschalots – peeled and cut in half
• 2 carrots – peeled and cut into rough pieces
• 150g celeriac – peeled and cut into rough pieces
• 1 bulb garlic split
• 4 rosemary sprigs
• 200g tomatoes – roughly chopped
• 300ml white wine
• Stock to cover (brown chicken is best suited, however, white chicken or beef stock can be substituted)

Method:

– Seal the lamb belly
– Colour the carrots, celeriac and eschalots in the same pan. Deglaze with tomato and white wine, reduce by half and split into 2 pressure cookers
– Place the lamb on top of the vegetables and cover with stock
– Cook at high pressure for 28 minutes
– Leave to cool and depressurize
– Place meat onto baking paper lined trays and press chill quickly in blast chiller
– When cooled, cut into desired sized pieces. As the size of the lamb belly’s vary throughout the seasons, portioning depends on length, width and thickness. Approximately 90g is good for a main sized portion
– Strain remaining liquid and return to heat. Leave to reduce until a desired sauce consistency is obtained