Time: 2 hours 55 minutes
Complexity: easily
Servings: 8

Lamb pieces are braised with carrots and onions in a light tomato sauce with red wine, aromatic rosemary, thyme, and garlic. The meat is juicy, tender, and literally falls apart. Serve generously sprinkled with fresh parsley.

Ingredients:

• 1 boneless leg of lamb (about 2.8 kg), cut into 4 cm cubes.
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 6 large carrots, peeled and cut into 5cm pieces.
• 6 cloves garlic, peeled
• 2 tbsp tomato paste
• 2/3 cup red wine
• 2 cups beef broth
• 3 fresh sprigs of rosemary
• 3 fresh sprigs of thyme
• 2 bay leaves
• 1/4 cup chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mutton, carrot, red wine, tomato paste, bay leaf, rosemary, thyme

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Preparation:

Step 1
• Preheat oven to 175°C. Season the lamb generously with salt and pepper.
Step 2
• Heat olive oil in a large saucepan or cauldron over medium-high heat. Brown the lamb on all sides in two batches, being careful not to overcrowd the pan, and transfer to a plate, cooking for 4-6 minutes per batch.
Step 3
• Add the onion, carrot, and garlic. Season with salt and pepper, then sauté for 1-2 minutes. Add the tomato paste and stir. Deglaze with red wine and beef broth, scraping the bottom of the pan. Add the rosemary, thyme, and bay leaf. Return the lamb to the pan and bring to a simmer.
Step 4
• Cover the pan and simmer in the oven until the meat is very tender, 2 to 2.5 hours. Sprinkle with parsley and serve.

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