Lamb with Turnips and Sweet Onions in Red Wine
Main Dishes • Syrian
Description
Lamb with turnips and sweet onions in red wine
Ingredients
- Red Grape Juice ½ l
- Lamb Neck Fillet 0 lbs
- Lamb Neck Fillet 5 oz
- Champignons 5 oz
- Campbell's Beef Broth 0 qt
- Dijon Mustard 1 tablespoon
- Vegetable Oil 0 fl oz
- Rutabaga 15 oz
- Carrot 5 oz
- Celery stalk 1 piece
- Onion 1 head
- Shallot 15 oz
- Garlic 4 cloves
- Fresh basil leaves 0 oz
- Thyme 2 pieces
- Bay leaf 1 piece
- Green peppercorns 6 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion, carrot, and celery stalk, and sauté them in vegetable oil in a deep skillet over high heat until they are fragrant and golden.
Step 2
Add pieces of bone-in, fatty lamb to the saucepan and sauté them with the vegetables until a brown crust forms on the meat. If there is a risk of the vegetables starting to burn, add more oil.
Step 3
Place the lamb fillet, cut into cubes measuring two to three centimeters on each side, into a saucepan along with finely chopped garlic. Sauté for two minutes, then pour in the broth and wine. Reduce the heat to the lowest setting, cover the saucepan with a lid, and let it simmer gently for one hour.
Step 4
During this time, peel the shallots, which is quite a labor-intensive task, and cut the turnip into segments of three to four centimeters. Cut the shallots in half. Slice the mushrooms thinly.
Step 5
In vegetable oil, lightly sauté the shallots, turnips, and mushrooms, then transfer them to a saucepan with the lamb. Stir the vegetables and meat together, then add whole peppercorns, bay leaves, and thyme. Let it simmer for another forty minutes at a gentle bubbling heat. If the liquid seems too low, add some broth or wine. After that, stir in the mustard, mix thoroughly, season with salt and pepper, and let it cook on the heat for another five minutes.
Step 6
Remove from heat, sprinkle with chopped basil, and serve while hot.
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