shoulder of lamb cooked for 5 hours Ingredients: olive oil - 3 cloves - 2 carrots - peeled and cut in half lengthwise 3 onions - (preferably red) peeled and cut into quarters salt - pepper - 1 shoulder of lamb - on the bone 1 bottle of - white wine - bacon - cut into large bacon pieces 4 potatoes - peeled (or 2 large cut into 2) 2 turnips - 2 handfuls of - fresh herbs - of your choice (or possibly a bouquet garni) -.
Utensils：
- 1 casserole- 1 Set 3 pans- best pans 1 aluminum- 1 Oven- ovens 1 Lid- 1 saucepan- pots of pots 1pitter- 1 dish-
Total time: 5h30 Preparation: 30 min Rest:- Cooking: 5h
Phase 1
In a casserole dish, brown the lamb shoulder in a base of olive oil on all sides (15 mins).
Phase 2
Add the onions and bacon for 3-4 minutes. Add the wine, vegetables, herbs, salt and pepper and wait for it to boil again. Put everything in a large baking dish (the shoulder should be surrounded by all the vegetables which, as far as possible, should be in contact with the wine). Cover the entire dish with aluminum foil as tightly as possible.
Phase 3
Place in the oven for 5 hours at 170°C (thermostat 5-6).
Phase 4
After 3 hours of cooking, check that the dish does not dry out too quickly (the ideal being that after 5 hours, a small amount of liquid remains).
Utensils：
- 1 casserole- 1 Set 3 pans- best pans 1 aluminum- 1 Oven- ovens 1 Lid- 1 saucepan- pots of pots 1pitter- 1 dish-
Total time: 5h30 Preparation: 30 min Rest:- Cooking: 5h
Phase 1
In a casserole dish, brown the lamb shoulder in a base of olive oil on all sides (15 mins).
Phase 2
Add the onions and bacon for 3-4 minutes. Add the wine, vegetables, herbs, salt and pepper and wait for it to boil again. Put everything in a large baking dish (the shoulder should be surrounded by all the vegetables which, as far as possible, should be in contact with the wine). Cover the entire dish with aluminum foil as tightly as possible.
Phase 3
Place in the oven for 5 hours at 170°C (thermostat 5-6).
Phase 4
After 3 hours of cooking, check that the dish does not dry out too quickly (the ideal being that after 5 hours, a small amount of liquid remains).