Braised lamb shoulder Recipe

Name: Braised lamb shoulder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Lamb; 600 g Tomatoes; 4 Carrots; 8 white onion; 2 branch Celery; 1 Vegetable bouillon, cubes; 0.5 Onions; 1 bouquet garni; 2 pinch Thyme; 4 Pepper; 1 garlic clove; 60 mL (¼ cup) Olive oil; 4 pinch Salt

Ingredients

400 g Lamb
600 g Tomatoes
4 Carrots
8 white onion
2 branch Celery
1 Vegetable bouillon, cubes
0.5 Onions
1 bouquet garni
2 pinch Thyme
4 Pepper
1 garlic clove
60 mL (¼ cup) Olive oil
4 pinch Salt

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4

Instructions

Brown the shoulder of lamb in a pressure cooker with a little olive oil.
Take it out and set aside.
Peel the carrots, white onions, and garlic and scrub the celery.
Finely dice all the vegetables.
Soften for 5 minutes in the casserole.
Add the bouquet garni, 400 ml broth, salt and pepper.
Place the shoulder over the vegetables, close the cooker and cook for 20 minutes after the whistle.
In the meantime, peel and dice the tomatoes; remove the seeds and water.
Peel and finely chop the onion half.
Soften the onion in a frying pan with a tablespoon of olive oil; add the tomatoes, salt, pepper and thyme.
Cook for 30 minutes over low heat while stirring.
Serve the braised lamb shoulder along with the stewed tomato.