Aillade d’agneau

Name: Aillade d’agneau (Lamb shoulder stew with garlic)
Yield: For 6 to 8
Cuisine: French
Ingredients: 1 tablespoon finely chopped fresh parsley; Generous bouquet garni–parsley, fresh or dried thyme, bay leaf; Generous bouquet garni–parsley, fresh or dried thyme, bay leaf; Generous bouquet garni–parsley, fresh or dried thyme, bay leaf; Generous bouquet garni–parsley, fresh or dried thyme, bay leaf; Generous bouquet garni–parsley, fresh or dried thyme, bay leaf; 4 heads garlic, crushed to separate the cloves and left unpeeled; Freshly ground pepper; 1 teaspoon salt; 2 cups (½ L) good veal or poultry stock; 2 cups (½ L) good veal or poultry stock; 1 cup (¼ L) dry white wine; 3 to 4 tablespoons olive oil; 4 pounds (1800 g) lamb shoulder, boned (reserve bones) and trimmed of gristle and most fat

Lamb shoulder stew with garlic

Preparation info

For
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

4 pounds (1800 g) lamb shoulder, boned (reserve bones) and trimmed of gristle and most fat
3 to 4 tablespoons

Europe
France
Stew
Gluten-free
Mediterranean

Method

Cut the lamb shoulder into 3 to 4-ounce (85–115 g) pieces of approximately the same shape; dry with an absorbent towel. Heat the oil in the casserole over medium heat and brown the pieces of lamb, then the bones, lightly on all sides in a loose, single layer. You will probably need to do this in two batches.

Pour off the fat from the pan, then add a spoonful or so of the wine to deglaze