Brown 1200 g of cubed lamb shoulder in a heavy pot until deeply caramelized on all sides.
Stir in 30 g of flour and 30 g of tomato paste, cooking briefly to pincer the tomato paste.
Deglaze the pot with 200 g of wine, then add 800 g of veal stock, 1 g of bay leaf, 5 g of thyme, 15 g of garlic, 8 g of salt, and 2 g of pepper.
Sesli anlatım, porsiyon ayarı ve daha fazlası
