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Stewed lamb shoulder

Stewed lamb shoulder

    

Recipe for slowly stewed lamb meat in the oven, with rosemary and garlic with balsamic reduction.

Cook

No. of servings

4

Ready in

4 h. 10 min.

Difficulty

medium

 

 

1. 

Lamb shoulder  garlic 4 cloves

Wash the lamb shoulder and make small cuts with a sharp knife, into which you place half of the garlic cloves.

2. 

onion 1 pc  water 6.75 tbsp (100 ml)  salt 0.5 tsp

Put the meat in baking dish with one peeled onion, add water, salt and two sprigs of rosemary.

3. 

Bake covered for 1 minute at 180°C.

4. 

balsamic vinegar 3 tbsp  dry red wine 6.75 tbsp (100 ml)

Add balsamic vinegar, red wine and continue to stew, during which you will open the baking dish and pour the juice from the meat over it.

5. 

Bake covered for 1 minute at 130°C.

6. 

Pour the juice from baking into a smaller pot and reduce it by boiling for about 10-15 minutes.

7. 

Serve with potato or celery puree poured with a juice from the baking.

Bon appetit!

Lamb shoulder0lb1
balsamic vinegar3tbsp3tablespoon
dry red wine6.75tbsp100milliliters
garlic4cloves4cloves
onion1pc1piece
salt0.5tsp½teaspoon
water6.75tbsp100milliliters

 

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