Made with AI
French Lamb and Spinach Fricassée
Ingredients
- lamb shoulder, cubed800 g
- fresh spinach300 g
- olive oil2 tbsp
- large onion, finely chopped1 piece (about 150g)
- garlic, minced2 cloves (about 6g)
- dry white wine200 ml
- chicken stock200 ml
- heavy cream100 ml
- fresh thyme leaves1 tbsp (about 3g)
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
- 2
Add the cubed lamb shoulder and brown on all sides, working in batches if necessary. Remove the lamb and set aside.
- 3
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.
- 4
Add the minced garlic and cook for another 1 minute until fragrant.
- 5
Return the browned lamb to the pot. Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom.
- 6
Add the chicken stock and fresh thyme leaves. Season with salt and pepper to taste.
- 7
Reduce the heat to low, cover, and let the fricassée simmer gently for 45-50 minutes, or until the lamb is tender.
- 8
Stir in the heavy cream and simmer uncovered for another 5 minutes to thicken the sauce slightly.
- 9
Add the fresh spinach and cook for 2-3 minutes, stirring, until wilted and well combined.
- 10
Taste and adjust seasoning if needed. Serve hot, garnished with extra thyme if desired.
