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Ingredient
Lamb stew with Herbs de Provence
Introduce
Chef :
Sean StrydomLamb stew with Herbs de Provence
Delicious French style stew that can be enjoyed all year round with a French loaf or crusty Italian bread
Ingredient
1 kg
Lamb knuckles, cubed
30 ml
Olive Oil
30 ml
minced Garlic
400 g
diced Tomatoes
15 ml
Herbs de Provence
2,5 ml
Salt
1,25 ml
freshly ground Black Pepper
750 ml
Vegetable Stock
150 g
sliced Mushrooms
Cooking instructions
* Step 1
Season the Lamb with Essence d'agnea de la Nouvelle Orléans and rub seasoning into the meat.
* Step 2
In a large Dutch oven, heat oil over medium heat. Add meat and cook till browned, stirring often. Remove meat with slotted spoon and set aside.
* Step 3
Add Onions, Potatoes and Pumpkin and cook for 3 minutes. Add Garlic and cook for a further minute.
* Step 4
Add Tomatoes, Herbs de Provence, Salt, Pepper and Wine, then bring to a boil. Cook until reduced by half, stirring to deglaze the casserole.
* Step 5
Add the Lamb, Stock and Mushrooms to the casserole and bring to a boil. Reduce heat and let simmer for 35 - 40 minutes till meat in very soft.
Note: if there is a photo you can click to enlarge it
Tag
Lamb knuckles, cubed
Essence d'agnea de la Nouvelle Orléans
olive oil
Onions, peeled and diced
potatoes, peeled and diced
Pumpkin, peeled and diced
minced garlic
diced tomatoes
Herbs de provence
Salt
freshly ground black pepper
red Wine, I prefer a spicy Shiraz in this dish
vegetable stock
sliced mushrooms
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