Cordero Estofado Con Ajo Y Romero (braised Lamb With Garlic And Rosemary)

Cordero Estofado con Ajo y Romero is a traditional dish from Aragonese cuisine, known for its rich flavors and tender lamb.

Gluten Free Dairy Free Main Course Aragonese Aragonese Cuisine Braised Lamb Garlic Rosemary
Cordero Estofado Con Ajo Y Romero (braised Lamb With Garlic And Rosemary)

Ingredients

  • 2 lbs lamb shoulder, cut into chunks
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Season the lamb chunks with salt and pepper.
  2. Heat olive oil in a large pot over medium-high heat. Brown the lamb on all sides, then remove from the pot and set aside.
  3. Add the garlic, rosemary, onion, carrots, and celery to the pot. Cook until the vegetables are softened.
  4. Pour in the red wine and beef broth, then return the lamb to the pot.
  5. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the lamb is tender.
  6. Remove the rosemary sprigs and skim off any excess fat from the surface before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
10g
Fat
30g

Supplies

Large pot Cutting board Knife Tongs Measuring cups Measuring spoons

Tools

Chef's knife Vegetable peeler Wooden spoon

Serving suggestions

Serve the Cordero Estofado con Ajo y Romero with crusty bread and a simple green salad.

Tips & tricks

For a deeper flavor, marinate the lamb in the red wine and garlic for a few hours before cooking.

Cost

$25