Long-term fried lamb m. cinnamon and red wine

Ingredients for Long-term fried lamb m. cinnamon and red wine

Instructions for Long-term fried lamb m. cinnamon and red wine

To prepare the Long-term fried lamb m. cinnamon and red wine recipe, please follow these instructions:

Cut uterne in coarse pieces and place in a roaster etc.

Cut incisions in the fat side of the lamb and Brown it well by the mallet on a frying pan and vegetable seasonings with salt and pepper and place it on the herbs.

Pour the red wine over (min. 2-3 dl) Spiced with thyme and Rosemary and Jack pieces of garlic in the sections/load also like whole cloves next). Put the Bay leaves and cinnamon pieces on lamb mallet and around and put the lid on the roaster.

FRY at 160-175 degrees in my 3 hours.

Tips:
EVS. can 1/4 liter grønsagsboullion add and fry the juice will be along with a 1/4-1/2 liters of cream for a eminemt red wine sauce.