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7 hours lamb

Serve with a red Cairanne

Steak d'agneau cru
Steak d'agneau cru

Ingredients (for 6 people)

  • 1 shoulder or 1 leg of lamb (approximately 1.5 kg)

  • 2 onions

  • 2 carrots

  • 2 cloves of garlic

  • 2 sprigs of thyme

  • 1 bay leaf

  • 1 bouquet garni

  • 50 cl of chicken stock or water

  • 2 tablespoons of olive oil

  • 1 glass of white wine (optional)

  • Salt, pepper

Preparation

  1. Preheat the oven to 120°C (gas mark 4).

  2. Prepare the vegetables: Peel and slice the onions and carrots. Lightly crush the garlic cloves.

  3. Brown the lamb: In a casserole dish, heat the olive oil and brown the lamb on all sides. Remove and set aside.

  4. Sauté the vegetables: In the same pot, sauté the onions, carrots and garlic for 5 minutes.

  5. Simmer: Return the lamb to the casserole dish, add the stock, white wine, thyme, bay leaf and bouquet garni. Season with salt and pepper.

  6. Slow cooking: Cover and bake for 7 hours at a low temperature. Check occasionally and add a little water if necessary.

  7. Serving: Remove the lamb, strain the cooking juices if necessary, and serve with steamed potatoes or mashed potatoes.

Plateau de viandes grillées
Champignons sautés

Tips

  • For even more tender meat, turn the lamb over halfway through cooking.

  • You can add mushrooms or olives at the end of cooking for extra flavor.

A comforting dish, perfect for meals with family or friends! Enjoy your meal.

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