Braised lamb leg

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Steps of stewing lamb legs
1 mutton, coated with black pepper and Jewish salt, set aside for a while. Preheat a cast iron skillet and fry the onion with olive oil.
Add carrots, tomatoes and garlic cloves and cook until brown. Add the mutton and cook until caramel.
Pour in the soup and wine. Preheat the oven to 180 degrees.

  1. Slightly reduce the sauce, add potatoes, and 1 red pepper.
    Place the thyme in the oven, cover the foil, and let the air pass through several holes. Heat the oven 180 degrees for 2 hours.
  2. When the skin is tender, it can be taken out of the pot.

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