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Recipe : *** Lamb Leg Stew

Lamb Leg Stew
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Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    2 h 40
  • Difficulty
    Very easy
  • Pause
    13 h
  • Ready in
    16 h 15
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
lamb, stew

Recipe's Ingredients

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  • fine salt
  • freshly ground black pepper
  • grapeseed oil
  • 2 medium carrots
  • 4 cloves garlic
  • 1 bouquet garni
  • 1 large strip orange (or lemon)
  • coarse salt
  • 4 small sweet onions
  • 100 g lean
  • 80 g fresh pig skin
  • 500 g lamb leg, or shoulder
  • marc de provence, or other eau de vie
  • red wine

  • Recipe preparation steps

  • 1
    Marinate the bacon strips in the marc for about an hour.
  • 2
    Place the pig skin in a saucepan and cover with cold water. Bring to a boil. Drain. Trim any remaining fat from the skin. Trim the skin into long rectangular bands. Sprinkle the inside of the skin with fine salt and pepper and roll it into cylinders. Tie with string. Set aside.
  • 3
    Heat the oil in a saucepan over high heat. Brown the meat, a few pieces at time.
  • 4
    When all the meat is browned, drain any fat remaining in the saucepan. Return the meat to the saucepan along with the pork skin rolls, carrots, garlic, bouquet garni, and citrus peel. Drain the bacon and add it to the saucepan. Finally, add sufficient red wine to the saucepan to just cover the meat and vegetables. Season with coarse salt and pepper. Bring to a boil, lower heat, cover, and simmer until the meat is tender, about 2 hours. About an hour before the meat is done, add the onions.
  • 5
    When the meat is tender, carefully strain the contents of the saucepan. Set the liquid aside to cool in a refrigerator overnight. Discard the citrus peel and bouquet garni. Refrigerate the meat and vegetables overnight.
  • 6
    On the following day, remove and discard any fat that has separated from the cooking liquid. Bring the liquid to a boil in a saucepan large enough to hold the meat along with the sauce. Reduce the sauce over high heat by about half or two thirds.
  • 7
    Add the meat and vegetables to the saucepan. Gently reheat them. Taste for salt and add more if necessary.
  • Ready !