 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This is a copycat recipe from La Madeleine's. Ingredients:
1 1/2 lbs boneless leg of lamb (or shoulder cut 1-inch cubes) |
1 tablespoon olive oil |
1 small yellow onion, sliced |
3 garlic cloves, crushed |
1 sprig fresh rosemary |
2 sprigs fresh thyme |
1 tablespoon tomato paste |
2 bay leaves |
5 cups beef stock |
2 large carrots, peeled and cut into 1-inch cubes |
2 large red potatoes, unpeeled and cut into wedges |
1 whole mushroom, with stems (4 ounces) |
2 tablespoons red wine vinegar |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. In a medium pot, stir lamb cubes in hot oil. When well-browned, add onions and garlic and cook until onions are golden.
2. Add tomato paste, rosemary, thyme and bay leaves and cook for another 3 minutes. Add beef stock, bring to a boil and simmer for 40 minutes.
3. Add carrots, mushrooms and potatoes and simmer for another 20 minutes.
4. Make sure potatoes are not overcooked. Add vinegar, salt and pepper. Remove bay leaves, thyme and rosemary.
5. Serve over pasta or rice.
|
|