Navarin fácil de cordeiro escocês com batatas Pink Fir Apple, cenouras e cebolas

Ingredientes

• 800 g Scotch Lamb neck, diced into 3cm cubes
• 1 garlic clove, peeled and finely diced
• 1 white onion, peeled and finely sliced
• Sea salt and black pepper
• 1 small bunch of thyme
• 1 bay leaf
• 20 g tomato puree
• 80 ml white wine
• Light veal stock, to cover
• 6 small carrots, peeled and cut into 3cm cubes
• 300 g pink firs, peeled
• 20 baby onions, peeled

Modo de preparo

1. 1

   Season the Scotch Lamb neck, and sear in a hot ovenproof pan for 5-6 minutes. Add the garlic, onions, thyme and bay leaf and cook for 2 minutes to soften. Add the tomato puree and cook for a further 2 minutes then deglaze with the white wine and leave to reduce until almost all the wine has evaporated. Cover with veal stock and bring to the boil. Cover with a lid and place in a 160°C oven for 1 hour. Season the carrots, potatoes and onions and add to the casserole and cook for a further 30 minutes. Check seasoning and serve.