confit lamb shanks and tender carrots Ingredients: 5- carrots - 1- onion - 4 tablespoons of - honey pepper salt - 4 - shanks of lamb - 2 cloves of - garlic - 1- bouquet garni broth.
Utensils： 1 casserole dish - 1 brush - 1 Set 3 frying pans best frying pans - 1 salad bowl 1 Lid 1 pitter
Total time:
2h20
Preparation:
20 min -
Cooking:
2 h
Phase 1
In a cast iron casserole dish (or pressure cooker), brown the mice, add salt and pepper. Reserve.
Phase 2
Slice the onions, garlic, and carrots quite finely.
Phase 3
Brown everything in olive oil (3 to 4 tablespoons).
Phase 4
Reunite the viande and the carrot/onion mixture, add the honey and the bouquet garni. Mix.
Phase 5
Cover the meat with water (around 450 ml) add the cube.
Phase 6
Simmer over low heat, half covered, for 1 hour 30 minutes to 2 hours.
Phase 7
If the mouse juice is too liquid, you can remove the meat (keeping it warm) and continue cooking it until it is syrupy.
Phase 8
Enjoy your meal!!!
Utensils： 1 casserole dish - 1 brush - 1 Set 3 frying pans best frying pans - 1 salad bowl 1 Lid 1 pitter
Total time:
2h20
Preparation:
20 min -
Cooking:
2 h
Phase 1
In a cast iron casserole dish (or pressure cooker), brown the mice, add salt and pepper. Reserve.
Phase 2
Slice the onions, garlic, and carrots quite finely.
Phase 3
Brown everything in olive oil (3 to 4 tablespoons).
Phase 4
Reunite the viande and the carrot/onion mixture, add the honey and the bouquet garni. Mix.
Phase 5
Cover the meat with water (around 450 ml) add the cube.
Phase 6
Simmer over low heat, half covered, for 1 hour 30 minutes to 2 hours.
Phase 7
If the mouse juice is too liquid, you can remove the meat (keeping it warm) and continue cooking it until it is syrupy.
Phase 8
Enjoy your meal!!!