Carbonade D`agneau

Summary

Ingredients

• 6 slices leg lamb, with bone, or equivalent amount lamb shoulder
• 3 clove (s) garlic
• 400 g carrot (s)
• 400 g beet (s), white
• 1 leek
• 250 g celery
• 12 shallot (s)
• 100 g bacon, diced
• 4 large tomato (s), peeled
• 0.25 liter ¼ red wine
• salt and pepper
• 1 pinch (s) sugar
• rosemary
• thyme
• Savory
• parsley

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Instructions

1. Cut 1 or 2 garlic cloves into sticks and insert into the lamb pieces. Season the lamb with salt and pepper. Heat a small amount of oil in a large pan over medium-high heat and sear the lamb for 2-3 minutes per side until browned. Set aside.
2. Roughly chop the carrots, beets, leek, and celery; cut the shallots in half. Heat a small amount of oil in the same pan over medium heat and fry the diced bacon for 2-3 minutes until starting to crisp. Add the chopped vegetables except tomatoes and fry for 3-4 minutes. Add the peeled tomatoes and mince or squeeze the remaining garlic clove into the mixture. Season with salt, pepper, and a pinch of sugar.
3. Oil an ovenproof dish. Layer half the vegetable mixture on the bottom, arrange the seared lamb pieces on top, then layer the remaining vegetables. Sprinkle with rosemary, thyme, savory, and parsley. Pour the red wine over everything.
4. Preheat the oven to 240°C (464°F). Place the dish in the oven, then immediately reduce the heat to 150°C (302°F) and cook slowly for 2 hours or until the lamb is very tender.
5. Remove the dish from the oven. If desired, place it on the stovetop over medium-high heat and simmer for 5-10 minutes to reduce and concentrate the sauce. Taste and adjust the seasoning with salt and pepper as needed.