Summary

Ingredients

• 750 g lamb, (lean, diced)
• 2 tablespoon olive oil
• 250 g shallot (s), (halve if necessary, if too lare)
• 250 ml white wine, (dry)
• 250 ml chicken broth, (instant)
• 125 g Dijon mustard
• 2 tablespoon thyme, (fresh), chopped or alternatively 1 dried
• Salt and pepper, black from the mill
• Sauce thickener, (for dark sauces)

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Instructions

1. Sear portions of lamb in hot oil all over until brown. Remove and brown the onions in the remaining oil.
2. Add white wine, chicken stock, mustard and thyme and bring everything to a boil. Reduce the heat and simmer covered for 1 hour. Remove the lid and cook for another 30 minutes until the meat is tender. Thicken the sauce with a sauce thickener and season with salt and pepper.
3. Ribbon noodles taste best with it.