Braised Lamb With Beans: A Formal Analysis

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Braised Lamb with Beans
Cost $4 - Feeds Four
2lb of boned shoulder of lamb (or leg)
2 tins of beans (haricot or other white beans)
2 chopped carrots
2 large & rough chopped onions
4 unpeeled garlic cloves
1 oz butter
1 glass of dry red wine
1 cup beef stock
1 handful of fresh herbs to taste Prepare
Season the lamb with salt and pepper and place in a large casserole pot with the butter. Pour olive oil over the top and cook for ten minutes on a medium to high heat until browned. Remove the lamb and add the onion, carrot & herbs and stir through for ten minutes before including the wine & garlic. Simmer for one minute and replace the lamb. Pour in the stock, bring to a boil before reducing the heat. Add the
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(thirty minutes)
Add the stock and bring to a boil and then simmer for twenty minutes. Add salt & pepper and fresh garlic if desired. Serve with sprinkled cheese and fresh crusty French bread and
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Fry gently in olive oil for ten minutes each side and then place into a casserole dish. Add the rest of the ingredients and fry in the chicken juices for ten minutes before spooning over the chicken breasts. Add chicken stock and a little flour and simmer gently for thirty minutes (add cream towards the end if desired)
Serve with chopped basil on a bed of rice or with French fries. Classic Beef Bourguignon
Cost $6 - Feeds Eight
Half a kilo of streaky bacon
2 lb cubed beef
1 litre of beef stock
1 bottle of dry red wine
3 tbs tomato puree
4 chopped garlic cloves
4 bay leaves
3 tbs butter
2 large chopped up carrots
4 large white onions roughly chopped
1 lb cheap mushrooms
3 tbs white flour salt & pepper to taste Prepare
Slice bacon in to one-inch strips and brown in a large pan. Remove and fry the beef
(coated in flour) in the bacon fat for five minutes stirring

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