Paletillas are cut into small pieces and put salt and pepper and pass through the flour. In a casserole we brown them and put the chopped garlic, onion and carrot, tomatoes, saffron and wine. It lets you saute a little and put on the consommé, cover and let it cook slowly, turning it so that it does not grip.
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make stewed lamb to Breton: |
| 1 pinch of salt and pepper 2 units of carrot 2 sheets of laurel 2 units of onion 1 leek unit 50 grams of flour 2 units of maturo tomato 250 milliliters of olive oil 4 cloves of garlic 1 glass of white wine. |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make stewed lamb to Breton:
2. In a casserole, the beans soaked from the previous day are cooked. In a saucepan with lid it puts 1/2 l. of cold water, a chopped onion, a stream of oil and paprika with a little salt. They are left a stoof and once cooked they are thrown in the stew being ready to serve.
