Braised Lamb with Vegetables
⏳ Time
4 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
Braised lamb with vegetables
Ingredients
- Lamb Neck Fillet - 2 lbs
- Olive Oil - 2 spoons
- Potato - 12.3 oz
- Leek - 2 pieces
- Carrot - 3 pieces
- Rutabaga - 4 pieces
- Bouillon cube - 1 piece
- Wheat Flour - 4 spoons
- Dry White Wine - 3 fl oz
- Scallions - 12 stalks
- Parsley - to taste
- Thyme - to taste
- 10% cream - 3 spoons
- Lemon - 1 piece
Step by Step guide
Step 1
Cut the steaks in half, trim off excess fat, and remove the bones.
Step 2
Heat 1 tablespoon of olive oil in a deep skillet with a tight-fitting lid.
Step 3
Sear the lamb until golden brown. Remove the lamb from the skillet and transfer it to paper towels.
Step 4
Transfer the coarsely chopped vegetables (excluding the green onions) to a skillet and pour boiling water over them, ensuring the water covers the vegetables. Season with salt and pepper and cook for 15 minutes. Drain the vegetables in a colander and pour the cooking water into a large bowl.
Step 5
Pour 450 ml of vegetable broth and dissolve a broth cube in it.
Step 6
Heat the remaining oil in the same skillet and sauté the pieces of lamb, dusting them with flour and adding spices to taste, for 1 minute.
Step 7
Pour in the broth and wine, add coarsely chopped green onions and a couple of sprigs of thyme, and bring to a boil. Simmer, covered, for 1 hour on low heat, stirring occasionally.
Step 8
Transfer the lamb and vegetables to a warmed plate. Keeping the skillet on low heat, add cream, lemon zest, and lemon juice to the sauce (you can start with half a lemon and adjust to your taste). Season with salt and pepper if needed. Drizzle the sauce over the lamb and sprinkle with finely chopped parsley.
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