Name: Pyrénées Agneau Du Québec Braisé Douze Heures, Sauce Au Thym,tombée D’épinards Croustillants Et D’amandes Torréfiées Recipe
Cook time: 12 h
Total time: 12 h
Yield: 6 servings
Cuisine: French
Ingredients: 2 kg Lamb shoulder; 2 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 2 cups Onion, chopped; 2 cups Carrots, chopped; 1 cup Celery, chopped; 4 cloves Garlic cloves, minced; 500 ml Red wine; 500 ml Beef stock; 4 tbs Thyme, fresh; 2 leaves Bay leaves; 4 cups Fresh spinach; 1 cup Almonds, sliced; 1 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 500 ml Lamb braising liquid; 2 tbs Thyme, fresh; 2 tbs Butter

Burgundy, FR

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

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Fresh avocado with lime, cilantro, and onion.

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Twelve hours braised lamb, spinach with roasted almonds, thyme sauce

Preheat your oven to 150°C (300°F). Season the lamb shoulder with salt and black pepper.

Prepare the Lamb

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the lamb on all sides until browned. Remove the lamb and set aside.

Sear the Lamb

In the same pot, add the chopped onions, carrots, celery, and garlic. Sauté until tender.

Sauté Vegetables

Pour in the red wine and beef stock, scraping up any brown bits. Return the lamb to the pot, add thyme and bay leaves. Cover and braise in the oven for 12 hours.

Deglaze and Braise

In a dry skillet over medium heat, toast the sliced almonds until golden. Remove and set aside.

Toast the Almonds

In the same skillet, add olive oil and sauté the fresh spinach until wilted. Season with salt and pepper.

Sauté Spinach

Mix the toasted almonds with the sautéed spinach, and set aside.

Combine

Once the lamb is done, strain the braising liquid into a saucepan. Add fresh thyme and bring to a simmer, reducing slightly.

Prepare the Sauce

Whisk in the butter until melted and combined, then season to taste.

Finish the Sauce

Serve the braised lamb over a bed of sautéed spinach with the thyme sauce drizzled on top.

Plate the Dish

Lamb shoulder

Salt

Black pepper

Olive oil

Onion, chopped

Carrots, chopped

Celery, chopped

Garlic cloves, minced

Red wine

Beef stock

Thyme, fresh

Bay leaves

Fresh spinach

Almonds, sliced

Lamb braising liquid

Butter

Agneau du Québec braisé douze heures, sauce au thym,tombée d’épinards croustillants et d’amandes torréfiées

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Make Agneau Du Québec Braisé Douze Heures, Sauce Au Thym,tombée D’épinards Croustillants Et D’amandes Torréfiées Recipe in just 12h . Twelve hours braised lamb, spinach with roasted almonds, thyme sauce

Agneau Du Québec Braisé Douze Heures, Sauce Au Thym,tombée D’épinards Croustillants Et D’amandes Torréfiées Recipe

Ingredients

Braised Lamb

Spinach and Almonds

Thyme Sauce

Method