Lambs Tongue in Sauce Recipe
- 2 onions quartered
- 1 bay leaf
- 2 whole cloves
- 3 garlic cloves halved
- 8 lambs tongue
- 4 tablespoons butter for sauteeing the tongues
- 4 tablespoons butter
- 2 onions grated
- 1 garlic clove minced
- 2 tablespoons chopped parsley
- pinch of thyme
- pinch of oregano
- 1 can whole tomatoes (16 oz.)
- 2 tablespoons tomato paste
- 1/2 cup white wine
- Soak the tongues in cold salted water for 1 hour then drain.
- Place them in a pan, cover with cold water and bring to boiling, then pour off the water and dry them.
- Return them to the pot with water to cover and add 2 quartered onions, 1 bay leaf, 2 whole cloves, 3 garlic cloves halved. Bring to a boil, reduce heat and simmer for 2 hours, adding a little salt at the end.
- Remove and drain the tongues; strain and reserve the broth for use in the sauce.Remove the skin from the tongues, trim them and slice them lengthwise.
Make the Sauce:
- In a large skillet, melt 4 tablespoons butter and saute the grated onions and garlic with parsley, thyme and oregano, about 5 minutes.
- Add tomatoes, tomato paste, wine and reserved stock from parboiling the tongue. Simmer for 15 minutes.
- Meanwhile, melt the other 4 tablespoons of butter in another skillet and lightly brown the sliced tongue. Add to simmering tomato sauce and simmer uncovered until the sauce boils down to a thick consistency (about 30 minutes).
- Serve over rice pilaf.