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Lammragout

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A delicious and hearty lamb stew, perfect for cozy dinners.

Ingredients

Scale
  • 1 kg lamb shoulder, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 500 ml beef stock
  • 200 ml red wine
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add lamb and brown on all sides.
  3. Remove lamb and add onion, carrots, and garlic, cooking until softened.
  4. Stir in tomato paste and cook for 1 minute.
  5. Add the lamb back to the pot along with the beef stock, red wine, thyme, and rosemary.
  6. Bring to a simmer, cover, and cook for 1.5 to 2 hours until the lamb is tender.
  7. Season with salt and pepper before serving.

Notes

  • This dish can be made ahead of time and tastes even better the next day.
  • Serve with crusty bread or mashed potatoes.

Nutrition

Find it online: https://ezeptzauber.de/lammragout/