Agneau Champvallon

Name: Agneau Champvallon
Total time: 210 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 50 g butter; 200 g carrots; 10 g flat-leaf parsley; 20 g garlic; 1000 g lamb shoulder; 300 g onion; 3 g pepper; 1200 g potatoes; 10 g salt; 5 g thyme; 500 g veal stock; 150 g Wine

⏱️ 210 dk 🔥 756 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
2 g bay leaf
50 g butter
200 g carrots
10 g flat-leaf parsley
20 g garlic
1000 g lamb shoulder
300 g onion
3 g pepper
1200 g potatoes
10 g salt
5 g thyme
500 g veal stock
150 g Wine

Hazırlanışı

Brown 1000g of cubed lamb shoulder in a heavy-bottomed ovenproof pot until deeply caramelized on all sides.

Add 300g of sliced onions, 200g of sliced carrots, and 20g of minced garlic to the pot, sweating them until softened.

Deglaze the pot with 150g of wine, scraping up the browned bits, then add 500g of veal stock, 5g of thyme, and 2g of bay leaf.

Agneau Champvallon

Malzemeler

Hazırlanışı

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