Lamb stew (2)
Instructions
Brown a mince of garlic and parsley in oil; Add the floured meat morsels, let them Brown, Deglaze with the wine and let evaporate.
Combine the artichoke hearts cleansed, washed in salted water and cut into thin slices; Add a ladle of broth, salt, pepper, mint, cover and bring to cooking by combining still stock and two slices of lemon.
Ingredients and dosing for 4 persons
- 800 g of morsels of lamb
- 1 onion
- Garlic
- Mint
- 2 artichokes
- 2 lemons
- Dry white wine
- 1 ladle of broth
- Flour
- Olive oil extra virgin
- Salt
- Pepper