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Tyrolean recipes - farm recipes


Lamb stew


3 kg lamb
4 tbps oil
1 stick of celery
2 onions
½ leek
3 carrots
¼ l of white wine (Chardonnay)
1 l of beef stock
2 bay leaves
1.5 kg waxy potatoes
1 sprig of rosemary
1 sprig of thyme
salt, pepper


Instructions: sear the pieces of lamb in hot oil. Finely dice onions, leek and celery, slice carrots and add to meat. Brown ingredients in pan. First douse with wine and then add stock. Cover pan and leave to braise along with the bay leaf for around 1.5 to 2 hours, adding more stock if necessary. Add potatoes, peeled and quartered, around 30 minutes before end. Season with salt and pepper as well as rosemary and thyme.

Have fun cooking
Karin Bracchetti
Farm woman at ’Föhrner‘ near Bozen