慢炖锅红酒焖羊腿

慢炖锅红酒焖羊腿

Ingredients

  • 2汤匙(30毫升)橄榄油
  • 1个大的甜洋葱,切碎
  • 6个蒜瓣,剁碎
  • 4个中等大小的胡萝卜,去皮,稍微切碎
  • 3节西芹,稍微切碎
  • 1杯(237毫升)中筋面粉
  • 2茶匙(10毫升)盐
  • 1/2茶匙(2.5毫升)粗黑胡椒粉
  • 4个羊小腿(每个大约1磅/450克) 
  • 1瓶(750毫升)勃艮第红葡萄酒
  • 3枝新鲜的迷迭香
  • 2片干月桂叶

Directions

  1. 向荷兰烤锅中倒入油,开中高火加热。加入洋葱和大蒜。烹饪3分钟。拌入胡萝卜和芹菜再烹饪3分钟。将洋葱和胡萝卜混合料盛入一个中碗中。
  2. 把面粉、盐、辣椒粉装入封口拉链塑料袋,摇动混合均匀。将羊肉放入塑料袋。封口,摇动,直到羊肉表面沾满面粉混合料。
  3. 将调制好的羊小腿肉放入荷兰锅中烹饪,直至表面全部变为褐色,开中高档,再烹饪15分钟。如果有必要,可以再加入一些油。
  4. 将羊腿肉放入慢炖锅内胆中。上面盖上洋葱、胡萝卜混合料、红酒、迷迭香和月桂叶。 
  5. 盖上锅盖,以高档慢炖3 1/2至4小时,或者低档慢炖7至8小时,直至肉质炖嫩。
份量:6-8

测试厨房小贴士

  • 如果您的慢炖锅内胆可安全放置在灶火上,可用其替代上述的平底煎锅使用。煎成褐色或嫩煎后,将内胆放入底座,盖上盖子,按照食谱烹饪。

RECIPE TAGS

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