Carbonade D`agneau
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- Lard the meat with one or two cloves of garlic cut into sticks, season with salt, pepper and fry quickly in a little olive oil (should take on a nice color).
- Clean the vegetables and chop them roughly (cut the shallots in half); Fry the bacon cubes in a little olive oil, add vegetables (except tomatoes) and fry briefly. Add tomatoes. Season to taste with salt, pepper, sugar and a squeezed clove of garlic.
- Oil the ovenproof dish (roaster, etc.), distribute some of the vegetables on the base, then meat, then vegetables again. Sprinkle with herbs and pour on red wine.
- First preheat the oven to approx. 240 ° C. After the form is in the oven, reduce it immediately to approx. 150 ° C and then simmer slowly for at least 2 hours.
- After taking it out, boil down a little or season to taste.
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