Braised Lamb

Ingredients

• 1 kg lamb (cut into about 8 portions)
• Salt
• freshly ground pepper
• 1 tbsp flour
• 500 g shallots
• 4 Garlic cloves
• olive oil
• 250 ml red wine
• 2 Bay leaves
• 1 cinnamon stick
• 3 Cloves
• 1 tsp dried thyme
• 500 g tomatoes
• 1 tbsp red wine vinegar
• 2 tbsp fresh thyme leaves (chopped)

Instructions

1. 1.

   Season the lamb pieces with salt, pepper and dust with flour.

2. 2.

   Peel the shallots, leaving them whole. Peel the garlic and slice into rounds.

3. 3.

   Brown the meat on both sides in a pan with 3 tbsp oil, then remove it. In the remaining fat sauté the shallots, then the garlic until they take on a light color.

4. 4.

   Return the meat to the pan. Pour in half of the wine, add bay leaves, cinnamon stick, cloves and dried thyme. Cover and simmer over low heat for about 1 hour, gradually adding the rest of the wine as needed.

5. 5.

   Simmer the tomatoes, peel, quarter and seed them, then cut the flesh into small pieces. After 1 hour add the tomato pieces to the meat and continue simmering for another 30 minutes. Season the lamb with vinegar, salt and pepper, garnish with fresh thyme and serve.