Recipe Lamb shoulder in canned broth
Preparation time:
45 min
Heat treatment time:
2h
Ingredients
Number of persons: 4 servings
Preparation
- Cut your lamb shoulder into 4 pieces, slice the onion, cut the chilli in 2 lengthwise, clean the carrots.
- Make a chicken stock in a casserole dish and add the ingredients of the recipe except the lamb: onion, pepper, carrots, bouquet garni, bay leaf, star anise, cinnamon, around ten peppercorns and 2 spoons of coarse salt. Bring to a boil.
- Add the pieces of lamb, mix everything, wait for it to boil again, and simmer for 20 minutes at a low boil.
- Remove the bouquet garni, the bay leaf, the star anise and the cinnamon, and divide your preparation into the Le Parfait Super or Le Parfait Familia Wiss terrines then cover with the meat broth up to 2 centimeters from the edge.
- Close and immediately proceed to the heat treatment, 2 hours at 100°C.
1 comment
Merci pour la recette.
Je vais essayer.