Lamb menestra (boiled vegetable stew)

90 min
Type of dish: Vegetables, Meats
Temperature: Hot
Allergens
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Jarrete de pierna de cordero congelado 1.25 kg
Onion 0.375 kg
Carrot 0.15 kg
Leek 0.5 ud
Garlic 0.5 ud
Red wine 0.025 l
Txuri flour (R) 0.04 kg
Table salt 1.5 g
Frozen mixed vegetables 1.625 kg
Onion 0.1 kg
Carrot 0.05 kg
Green leek 0.6 ud
Bones 0.3 kg
Red wine 0.05 l
Water 1.0 l
Elaboration

For the lamb:

  • Make a brown stock.
  • Chop the lamb into evenly sized chunks, season, flour and brown them.
  • Mix in in a bowl with the seasoning along with the vegetables cut into brunoise (onion, garlic, carrot and leek).
  • Add red wine, cover and allow it to sweat on a low heat.
  • Then, add the stock until the meat is completely covered.
  • Cook it until it is well done.
  • Add salt to taste and check if the thickness is as desired (add cornstarch if necessary). Save for later.

For the menestra:

  • Boil the menestra with salt or steam it.

SERVING

  • Mix the lamb with the menestra and heat all together for some minutes in order to get the flavours mixed.

 

Nutritional information (1 portion)
Fiber 15.61 g
Saturates 23.47 g
Monounsaturated fatty acids 24.12 g
Polyunsaturated fatty acids 4.29 g
Cholesterol 195.05 mg
Calcium 525.1 mg
Iron 13.15 mg
Zinc 9.65 mg
Vitamin A 2267.1 ug
Vitamin C 150.74 g
Folic acid 556.29 ug
Salt (Sodium) 514.25 mg
Sugars 42.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.