Complete meal with Lamb meat like under Dutch Oven

Helena Radulovic Toffolon
Dec 22, 2024
3 min read

Updated: Jun 18

## Complete Meal Featuring Dutch Oven-Style Lamb

Complete meal with Lamb meat like under Dutch Oven

Complete meal with Lamb meat like under Dutch Oven-Beautiful and juicy lamb with vegetables, as under the Dutch oven. I often prepare this way because it is a perfect method of making. Simple and delicious lunch of vegetables and lamb meat in a simple way. It is quickly prepared, one part of the cooking is done in a pan, then it is transferred to a baking dish to be continued in the oven. It doesn't require a lot of hard work, but everything goes smoothly. Follow recipe.

Complete-meal-with-Lamb-meat-like-under-Dutch-Oven — **Complete** **meal** **with** **Lamb** **meat like under Dutch Oven**

Ingredients: simple, total time: 80 min. 4 serving

1. 2 kg lamb meat with bones
4-5 Tbsp flour/ or as needed
80 ml oil
1 onion/ cut into ribs
5 carrots/ cut into 2 cm long pieces
1/2 stalk celery/ chopped in pieces
4 big potatoes/ cut in half
1/2 big fresh pepper/ cut into pieces
sage to taste
salt and black pepper to taste
1 flat tsp dry spice Vegeta
100 ml white wine
250 ml vegetable broth
2 cloves of garlic/ minced
1 small stalk with celery leaves
100 ml water

Preparation:

Thoroughly wash and dry the meat. Season with salt to taste, ensuring not to overdo it. Apply sage to all the pieces of meat.
Place approximately four tablespoons of flour on a plate, coat the meat on all sides, and set aside.
Carefully clean and peel all the vegetables.
Cut the carrots and celery into 2 cm pieces, and quarter the potatoes before further slicing them.
Finely chop the onion into thin slices and set aside.
Heat 80 ml of oil in a wok pan and fry the lamb until it is slightly browned, approximately 5-7 minutes per side over moderate heat. Set aside.
In the same pan, sauté the chopped onion in the remaining fat until it becomes translucent, lightly browned, and tender.
Add the celery, carrots, and potatoes. Allow them to simmer for 5 minutes, stirring occasionally.
Pour in the wine and let the alcohol evaporate for about 2 minutes. Season with sage and dry spice Vegeta, and stir well.
Once the alcohol has evaporated, add the diced peppers and pour in 200 ml of broth.
Cook covered for approximately 30 minutes over low-medium heat. After 10 minutes, add the remaining broth and minced garlic, continuing to cook.
Turn off the heat and arrange all ingredients in a baking or terracotta dish, adding celery leaves with small stalks.
Taste and adjust the seasoning as necessary. Add 100 ml of water, stir, and cover with a lid or aluminum foil.
Bake in a preheated oven at 200 °C for about 35–40 minutes.
In the last 15 minutes, remove the aluminum foil and continue baking until done.
Serve warm.