Marinated lamb stew with Brussels sprouts

Lamb stew with Brussels sprouts

Comfort food doesn’t get better than this – pieces of lamb marinated in aromatic herbs, white wine and garlic. Wine lovers will enjoy this dish with a fine bottle of Chianti Classico. Seasonal vegetables and potatoes complement the experience.

Marinade: 

0.75 dl oil

0.75 dl dry white wine

1 tbsp oregano

1 tbsp thyme

3-4 bay leaves

5-6 garlic cloves, minced

black pepper

600-800 gr lamb, cut into 1 inch/2.54 cm cubes

Stew: 

1 l beef stock

400 gr Brussels sprouts

2-3 carrots, sliced

1.5 tbsp balsamic vinegar

1 tbsp brown sugar

Instructions:

Marinated lamb stew with Brussels sproutsStew: Fry the marinated lamb cubes in oil until they brown. Add the carrots, Brussels sprouts, the beef stock and the spices. Let the stew simmer on low heat for 90 minutes. Serve with potatoes.

Marinade: Mix the ingredients for the marinade. Cut the lamb into cubes. Pour the marinade over the lamb pieces and mix well. Let the mixture marinade in the fridge overnight. Stir occasionally.

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