Recipe Canned lamb navarin
Preparation time:
1h
Heat treatment time:
1h30
Shelf life:
12 mois au frais (<6°C)
Ingredients
Number of persons: 6 à 8 personnes
Preparation
- Peel and seed the tomatoes. Cut them into small dice. Cut the shoulder into large cubes. Chop the garlic.
- Crumble the broth tablets in 75 cl of boiling water.
- Brown the lamb cubes in a background of olive oil.
- When the lamb is golden brown, add the chopped onion. Wait 2 minutes. Put on low heat, sprinkle with flour and stir 2 minutes.
- Add the white wine, the bouquet garni, the diced tomatoes, the chopped garlic, the broth, the salt and the pepper. Simmer with small broths for 30 minutes.
- Divide the preparation in the terrines Le Parfait Super or familia Wiss up to 2 cm from the edge. Close and immediately proceed to the heat treatment for 1:30 to 100 ° C. Your canned lamb navarin is ready!
