Stewed lamb shoulder
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351Recipe for slowly stewed lamb meat in the oven, with rosemary and garlic with balsamic reduction.
recipe,photo-recipe,Lamb shoulder,Lamb meat,Slovak cuisine,Easter recipes,Lactose-Free,Gluten-Free
Lamb meat
Slovak cuisine
Ingredients
Ingredients
| Lamb shoulder | 0 | lb | 1 | ||
| balsamic vinegar | 3 | tbsp | 3 | tablespoon | |
| dry red wine | 6.75 | tbsp | 100 | milliliters | |
| garlic | 4 | cloves | 4 | cloves | |
| onion | 1 | pc | 1 | piece | |
| salt | 0.5 | tsp | ½ | teaspoon | |
| water | 6.75 | tbsp | 100 | milliliters |
Recipe
1.
Lamb shoulder • garlic 4 cloves
Wash the lamb shoulder and make small cuts with a sharp knife, into which you place half of the garlic cloves.
2.
onion 1 pc • water 6.75 tbsp (100 ml) • salt 0.5 tsp
Put the meat in baking dish with one peeled onion, add water, salt and two sprigs of rosemary.
3.
Bake covered for 1 minute at 180°C.
4.
balsamic vinegar 3 tbsp • dry red wine 6.75 tbsp (100 ml)
Add balsamic vinegar, red wine and continue to stew, during which you will open the baking dish and pour the juice from the meat over it.
5.
Bake covered for 1 minute at 130°C.
6.
Pour the juice from baking into a smaller pot and reduce it by boiling for about 10-15 minutes.
7.
Serve with potato or celery puree poured with a juice from the baking.
Bon appetit!
