Lamb in Red Wine
Main Dishes • Caucasian
Description
It's best to choose young lamb with a bit of fat — if it's too fatty, the broth will also be greasy, which is not desirable. The most suitable option is the leg, specifically the hind leg.
Ingredients
- Onion 5 heads
- Lamb 0 lbs
- Red Grape Juice ½ l
- Salt 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the lamb into medium-sized pieces and slice the onions into half rings.
Step 2
Place everything in a pot and stir. Pour in the wine until it partially covers the meat, then set it over high heat. Once it comes to a boil, reduce the heat to low. Stir again and let it simmer for an hour, stirring every fifteen minutes.
Step 3
About five minutes before it's done, add salt — use a level teaspoon — and pepper. Serve with soft white bread, dipping it into the lamb juices.
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