Recipe: Lamb rillettes

Total time: 4 hours, 10 minutes, plus 24 hours marinating time for the lamb

Servings: Makes 12 ( 1/4 cup) servings

Note: From Octavio Becerra of Palate Food and Wine. Lamb neck, shoulder, shank and fat are available at Huntington Meats, Marconda's Meats and Owen's Market in Los Angeles. Check with your local butcher. Duck fat is available at Whole Foods stores, Surfas in Culver City and other specialty food markets. Becerra packs rillettes in 3-ounce Mason jars, and serves them with croutons and pickles.

Braised lamb

2 1/2 pounds combined lamb neck, shoulder and shank

1 cup diced onion

1/2 cup diced, peeled carrot

1/2 cup diced celery

1/2 cup dry white wine

1/2 head whole garlic, split lengthwise

1/2 bunch thyme

1 fresh bay leaf

1/4 cup best-quality olive oil

2 cups quality chicken broth

4 ounces lamb fat

1/2 cup duck fat

1/4 teaspoon sea salt

1. In a large, nonreactive bowl, combine the lamb with the onion, carrot, celery, white wine, garlic, thyme and bay leaf. Cover and marinate, refrigerated, for 24 hours.

2. Strain, reserving the wine. Separate the lamb, herbs and wine from the vegetables and reserve each individually. Heat the oven to 300 degrees.

3. Place a medium, oven-safe casserole (with a lid, to be used later) over medium-high heat on the stove top. Add the olive oil, then the lamb and sear the pieces on all sides to a rich brown, 8 to 10 minutes. Remove the lamb from the casserole and set aside.

4. Add the vegetables and cook until tender, 5 to 7 minutes. Pour in the reserved wine and deglaze the casserole, scraping up the flavoring at the base.