4 pounds of lambs (leg, shank shoulder any such a pieces)
1 large onion.
12 large cloves of garlic.
3 bay leaves.
2 1/4 cups red wine.
1 cup water.
1/2 tablespoon oregano.
a pinch of fresh ground black pepper.
1/2 cup oil.
Salt.
Method of preparation
Cut the meat into pieces not to small. Salt and pepper them.
In a large pan put the oil and when it has warmed
begin adding the meat until it has browned.
When the meat is ready add the onion peled and
sliced in small pieces.
Peel and slice the garlic in two add with the
bay leaf and oregano
Add to wine and water and cook over a low heat
until the meat is very tender. The liquid should be very concentrated.
Add salt to taste. The time depends a lot of quality of the
meat but it should cook 1 hour or 1 hour 45 minutes.
You can also prepare dish in a pressure cooker
cook 30 minutes then reduce the stock about 20 to 30 minutes
more.
Version en español
