Put the oil in a casserole and chop the onion, put on low heat until the onion is pointed, without taking color.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make lamb to the casserole: |
| 2 PALETILLAS CORDERO MILK (games in three pieces c/u 3 or 4 onions 1 clove of garlic 1/2 l. Claret or white oil oil (a scarce glass) |
Ingredients to make lamb to the casserole:
2. Add the pieces of lamb and go golden lamb and onion little by little until it takes a golden color.
3. Add the sudden wine and let it get boiling little by little, circling the meat from time to time.
4. When the wine has been consumed and the sauce this thick
5. (If it is milk, it will be at its point) Remove the pieces to a plate and pass the sauce through blender.
6. Back to the pieces in the casserole and let a slight boil at that time check salt point. The dish will be ready. Can be prepared in advance,
7. As an accompaniment I recommend rebobed vegetables (thistle, alcohofas, Esparagos is delicious)
