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Add a photoServings: 6
Ingredients
- 1 lamb shoulder
- 12 small grelot onions
- 5 ½ ounce (150 g) carrots
- 5 ½ ounce (150 g) turnips
- 7 ounce (200 g) fava beans
- 12 small new potatoes
- 3 garlic cloves
- 1 small yellow onion
- 2 cloves
- 6 ¾ fl ounce (20 cl) consommé
- 1 tbsp flour
- 4 tbsp extra virgin olive oil
- 1 bouquet garni
- Fine (table) salt
- Freshly grnd pepper
Directions
- Scrape the skin off the potatoes, carrots and turnips with a potato peeler
- Shell the fava beans
- Peel the small onions and the yellow onion, then push the cloves into the yellow onion
- Cut up the shoulder into pcs
- In a casserole, heat the extra virgin olive oil and brown the shoulder pcs over low heat
- Sprinkle the spoonful of flour over the lamb, and stir with a wooden spoon till the flour begins to color
- Pour in the consommé and add in the garlic, the yellow onion stuck with cloves, the bouquet garni, salt and pepper, and let cook for 20 min
- Add in the small onions, carrots, turnips, fava beans, and potatoes, and cook for 1 hour.
- Remove the vegetables and the meat and arrange them on a serving dish; remove the bouquet garni
- Skim the grease off the sauce, then pour the sauce over the vegetables; serve warm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 6 servings | |
| Calories 457 | |
| Calories from Fat 89 | 19% |
| Total Fat 10.12g | 13% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 2036mg | 58% |
| Total Carbs 79.42g | 21% |
| Dietary Fiber 15.4g | 51% |
| Sugars 7.65g | 5% |
| Protein 15.81g | 25% |
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