Boneless leg of lamb; trimmed and cut into 1-1/2 inch cubes
1/4 Tasse
all-purpose flour
2 Teelöffel
olive oil
1 Esslöffel
Plus 1 tsp. unsalted butter
2
Celery ribs; sliced diagonally
1
onion sliced
1
Carrot; sliced diagonally
1
cloves garlic minced
1/2 x ca. 450 g
Canned crushed tomatoes; undrained
1 Esslöffel
Plus 1 tsp. tomato paste
1/3 Tasse
Plus 3 Tbs. dry white wine
1/3 Tasse
Plus 3 Tbs. chicken stock
1 Teelöffel
Italian herb seasoning
die Zubereitung:
Prep: 15 min, Cook: 1:15.
Preheat oven to 375°F. Dust meat lightly with flour, shaking off excess. Heat oil and butter in a heavy nonstick skillet over medium high heat. Cook meat 2-3 minutes, in small batches if necessary, stirring until well browned. Transfer meat to a casserole dish. Add next 4 ingredients to skillet. Cook 3-4 minutes, stirring until onions are soft. Add remaining ingredients. Bring to a boil, scraping surface of skillet. Pour mixture over lamb. Cover and bake 1 hour, or until lamb is tender.
