Recipe Canned lamb stew
Heat treatment time:
IngredientsNumber of persons: 4-6 servings
- Prepare the marinade for the shoulder of lamb: place the pieces of meat, peeled and chopped onions, aromatic herbs (chop the parsley and sage), olive oil and white wine in a large shallow dish. Season with salt and pepper, cover with cling film and leave to marinate overnight (around ten hours).
- Remove and drain the meat. In a casserole dish, fry the lardons in a little olive oil, then add the pieces of lamb. Brown on all sides.
- Peel and crush the garlic and strain the marinade. Start cooking the lamb in a casserole dish, adding the sliced carrots and olives. Cover and simmer over a very low heat for 1? hours.
- Immediately place your cooked dish in the Le Parfait Super or Familia Wiss terrines, up to 2 cm from the rim. Close and heat immediately for 1h30 at 100°C.