BRAISED LAMB W/POTATOES AND VEGETABLES

BRAISED LAMB W/POTATOES AND VEGETABLES

Ingredients for 6 Servings

3 lbs Boneless American lamb shoulder
3 lbs Potatoes
3 pcs Onions
3 pcs Leeks
2 stalks Celery
3 large Carrots
1/4 small Cabbage
4 oz Olive oil
2 pcs Shallots, chopped
3 cloves Garlic , chopped
1 pc Onion, sliced
1 pc Carrot, sliced
1 tsp Thyme
3 pcs Bay leaves
3 cups Water
1 bottle Dry white wine
1 oz Salt
1/4 oz Ground black pepper

Procedure:

1. Cut meat into 4 oz. square pieces and place in bowl
2. Combine marinade ingredients.
3. Mix together marinade and lamb; marinate overnight.
4. Peel and cut potatoes into 1/4-inch thick slices. Peel and slice remaining vegetables.
5. Drain the meat and vegetables and reserve the liquid from the marinade.
6. Grease the inside of an earthenware casserole with olive oil and make a layer of half the vegetables and potatoes.
7. Then, add a layer of the marinated meat and vegetables.
8. Top with the remaining vegetables and potatoes and add the remaining olive oil.
9. Pour the liquid from the marinade over the casserole ingredients; cover well to prevent any steam from escaping.
10. Bake for 2 1/2 hours at 350 degrees.
11. Prep Time: 15-30 + marinade time Minutes , Cooking Time: 60 or more
12. Fat: 41g , Calories: 915 , Cholesterol: 159mg , Sodium: 2021mg
13. Course on Menu: Main Course
14. Season: Year round
15. Serving Ideas: Serve meat and vegetables with sauce in a shallow bowl garnished with a sprig of parsley.


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