Vintner pot with lamb

Name: Vintner pot with lamb
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 1.2 kg Lamb (from the leg; boneless); 1 Vegetable Onion; 2 Garlic cloves; 1 kg Potatoes; 1 kg Carrots; 2-3 TABLESPOONS oil, salt, pepper; 1 collar Thyme; 3 Bay leaves; 1/2 l Vegetable broth (instant); 1/4 l Red wine (e.g. Beaujolais); 7-10 Tbsp Herbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

1.2 kg Lamb (from the leg; boneless)
1 Vegetable Onion
2 Garlic cloves
1 kg Potatoes
1 kg Carrots
2-3 TABLESPOONS oil, salt, pepper
1 collar Thyme
3 Bay leaves
1/2 l Vegetable broth (instant)
1/4 l Red wine (e.g. Beaujolais)
7-10 Tbsp Herbs

Directions

1
Wash the meat, pat dry and cut into large cubes. Peel onion and garlic. Dice onion, chop garlic. Peel and wash potatoes and carrots. Slice potatoes a little bit thicker, cut carrots into pieces
2
Heat the oil in a large frying pan. Brown the meat in it in portions all around. Season with salt and pepper. Put all the meat into the roaster. Add onion and garlic and fry for 3-4 minutes
3
Thyme wash, chop. Spread carrots over the meat. Season with salt, pepper and thyme. Layer potatoes and laurel on the carrots. Season as well. Pour stock and wine
4
Cover and braise in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 2 1/2 hours. Garnish with herbs if necessary