Ingreadients
1 1/2kg sliced lamb with bone
2-3 shallots
3 cloves of garlic
1 pot of rosemary
1 pot of thyme
300 ml white or red wine
1 tbsp veal stock
300 ml water
olive oil
2 tsp salt
1 tsp pepper
Directions
Peel and slice the garlic and shallots.
Chop 2/3 of the rosemary and thyme
Rinse the meat and remove the bone chips.
Dry the meat with paper towels. Season the lamb with 2 teaspoons of salt and 1 teaspoon of pepper.
Stake the meat in 2 tablespoons of oil in a frying pan, about 2 minutes on each side until becomes brown.
Place the meat in an oven-safe pot with a lid,
Fry onion and garlic in the fat that remains in the frying pan while stirring for a minute. Add chopped rosemary and thyme then Pour in the wine, stock, and water, and bring to a boil. Pour into the pot.
Cook for about 2 hours at 125 C in a preheated oven until the meat is dark and comes off the bone. “Put a lid on the pot and place it in the lower part of the oven.”
Serve with creamy pasta and vegetables.
