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Braised Lamb

Global.Potpourri's picture
Ingredients
  Olive oil 3 Tablespoon
  Celery sticks 2 , chopped
  Pickling onions 12 Ounce (375 Gram)
  Boneless leg/Shoulder of lamb 2 Pound, cut into serving pieces (1 Kilogram)
  Rosemary sprigs 2 , chopped (Plus Extra To Garnish)
  Bay leaves 2
  Chicken stock 3⁄4 Pint (450 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

Heat the oil in a flameproof casserole, add the celery and onions and fry gently for 5 minutes.
Add the meat, the rosemary and the bay leaves.
Season to taste.
Fry over moderate heat until the meat is browned on all sides.
Stir in the stock and just enough water to cover the meat.
Cover the casserole and simmer for 1 hour or until the meat is tender.
Discard the herbs before serving.
Serve hot, garnished with rosemary.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
70 Minutes
Ready In: 
90 Minutes
Servings: 
4

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