For Easter, there is a recipe for shoulder of lamb with candied shallots that will delight the taste buds of all food lovers at the Easter lunch!
Preheat your oven to 110°C.
In a cast iron pot, heat some olive oil and sear the meat on all sides to achieve a nice browning. Set aside.
Peel the carrots and cut them into pieces.
In the pot used for cooking the meat, sauté the previously sliced onions, the peeled garlic cloves, and the shallots, as well as the carrots. Sauté everything for 1 to 2 minutes, then deglaze with white wine.
Let it reduce, then add the meat. Season with salt and pepper and cover with stock halfway up.
Add thyme, rosemary, and bay leaves. Close the pot and bake for 6 to 7 hours.
To finish, serve with caramelized shallots and accompany with green beans.
0 servings
6
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