Stewed lamb with vegetables
6 servings
240 minutes
Braised lamb with vegetables is an exquisite dish of French cuisine inspired by the traditions of provincial gastronomic delights. Slow cooking allows the meat to reveal its tenderness while the vegetables absorb the rich flavors of broth, wine, and aromatic spices. The lamb acquires a delicate texture and a subtle spicy aroma of thyme, while the creamy sauce with a lemon note adds zest. This dish is perfect for a cozy family dinner or a festive feast, and its flavor shines especially bright with a glass of white wine. Braised lamb combines the warmth of home cooking with the sophistication of French gastronomy, making every meal unforgettable.
1
Cut the steaks in half, trim excess fat, and remove the bones.
- Lamb ham steak: 1 kg
2
Heat 1 tablespoon of olive oil in a deep skillet with a tight-fitting lid.
- Olive oil: 2 tablespoons
3
Fry the lamb until golden brown. Remove the lamb from the pan and place it on paper towels.
- Lamb ham steak: 1 kg
4
Transfer coarsely chopped vegetables (except green onions) to a pan and cover with boiling water. Add salt and pepper, and cook for 15 minutes. Drain the vegetables in a colander and pour the cooking water into a large bowl.
- Potato: 350 g
- Leek: 2 pieces
- Carrot: 3 pieces
- Turnip: 4 pieces
5
Pour 450 ml of vegetable broth and dissolve a broth cube in it.
- Beef bouillon cube: 1 piece
6
Heat the remaining oil in the same pan and fry the pieces of lamb, sprinkled with flour and added spices to taste, for 1 minute.
- Lamb ham steak: 1 kg
- Wheat flour: 4 tablespoons
- Thyme: to taste
7
Pour in the broth and wine, add coarsely chopped green onions and a few sprigs of thyme, and bring to a boil. Simmer, covered, for 1 hour on low heat, stirring occasionally.
- Dry white wine: 100 ml
- Green onions: 12 stems
- Thyme: to taste
8
Transfer the lamb and vegetables to a warmed plate. Keeping the pan on low heat, add cream, lemon zest, and lemon juice to the sauce (you can start with half a lemon and adjust to your taste). Season with salt and pepper if needed. Drizzle the sauce over the lamb and sprinkle with finely chopped parsley.
- Cream 35%: 3 tablespoons
- Lemon: 1 piece
- Parsley: to taste