Lammegryte | Ole Martins Kokketips | 4-stjerners middag | discovery+ Norge

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are leaner, while beef chuck provides a similar texture at a lower cost.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol, while white wine can be less expensive.

Season the lamb with salt and black pepper.

Coat the lamb with flour before browning.

Brown the lamb in batches in a hot skillet with neutral oil, ensuring the pan is hot for good browning.

After browning each batch, transfer the lamb to a pot.

Deglaze the skillet with a little water to extract flavors, then pour this over the lamb.

After browning the last batch, deglaze the pan again with water and pour it over the lamb.

Wipe the skillet with a paper towel before heating it again with more neutral oil.

Sauté chopped onions and garlic until they become translucent.

Add tomatoes and sauté for an additional 30 seconds.

Pour in red wine and vinegar, allowing it to reduce.

Add tomato, rosemary, oregano, and bay leaves, and squeeze the juice from an orange into the mixture.

Once this is boiling, pour it over the lamb in the pot.

Finally, add fennel, carrots, beans, and olives, and stir everything together.

Cover the pot and place it in the oven at 170 degrees Celsius for two hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens