Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Salt and pepper the lamb. Warm the olive oil in a wide-bottomed pot. When the oil is very hot, add the lamb. Brown the meat well on all sides over medium heat for 10 minutes. Remove it from the pan.
- Add the carrot, celery, shallot, garlic and thyme and cook over low heat, loosening any brown pan crust with 2 tablespoons of water. Add the meat to the pan and stir in the flour. Cook over medium-low heat for 5 to 8 minutes.
- Raise the heat to high, add the Chianti and bring to a boil. Reduce the heat and simmer, covered, 2 hours. Remove the meat from the sauce, discard the thyme and puree the sauce in a food processor. Return the meat to the sauce, stir in the vinegar and serve. Can be made a day in advance and gently re-warmed.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 42 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 17 grams, Sodium 472 milligrams, Sugar 1 gram
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