🍖 Cocotte d'Agneau Paysanne – Un Plat Traditionnel et Convivial

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is more affordable.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol, while chicken broth is budget-friendly.

Preheat the oven to 325°F (160°C).

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season the lamb shoulder with salt and black pepper, then sear until browned on all sides, about 4-5 minutes per side.

Remove the lamb from the pot and set aside.

Add chopped onions and garlic to the pot, sautéing until translucent, about 3-4 minutes.

Stir in diced carrots and potatoes, cooking for another 5 minutes.

Deglaze the pot with white wine, scraping up any browned bits, and let simmer for 2-3 minutes.

Return the lamb to the pot, adding thyme, rosemary, bay leaves, and chicken broth.

Cover the pot and transfer it to the oven, braising for 2-3 hours until the lamb is tender.

Check occasionally, adding more broth if necessary to prevent drying out.

Once done, remove the pot from the oven and let it rest for 10 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens