Lamb stew

Ingredients for 6 servings:

• 1 ½ kg boneless leg(s) of lamb
• 1 vegetable onion(s)
• 3 garlic cloves
• 1 ½ kg potatoes
• 1 ½ kg carrot(s)
• 1 bunch of thyme
• 4 bay leaves
• ¾ liter vegetable broth
• ½ liter red wine
• salt and pepper
• Herbs for garnishing
• Oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Braised lamb, potatoes and carrots

Cut the meat into large cubes. Peel the onions and garlic. Dice the onions and chop the garlic. Peel the potatoes and carrots. Cut the potatoes into thick slices and the carrots into chunks. Brown the meat in batches. Season with salt and pepper. Place all the meat in the roasting pan. Add the onions and garlic and braise for a few minutes. Spread the carrots over the meat. Sprinkle with salt, pepper, and chopped thyme. Layer the potatoes on top of the carrots and season again. Scatter the bay leaves on top and finally add the wine and stock. Cover and braise in a preheated oven at 175°C for about 2.5 hours. Serve garnished with herbs.