Lamb in White Wine Sauce

Description

For those looking for a culinary experience with a contemporary touch, the recipe for suckling lamb in white wine sauce combines the softness of suckling lamb with the freshness and aroma of white wine. This dish, rich in nuances and with a sauce that enhances the natural flavors of the lamb, promises an unforgettable gastronomic experience, perfect for special occasions or to give a gourmet twist to your everyday menu.

Ingredients

1 kg shoulder of lamb from Ganadería Sutil Pérez, cut into pieces
2 cloves of garlic
1 onion
1 glass of white wine
1 glass of meat broth or water
Extra virgin olive oil
Salt and pepper to taste
Fresh parsley (optional to decorate)

Preparation Mode

Sauté: In a large saucepan, heat a little olive oil and sauté the finely chopped onion and garlic until transparent.
Brown the Lamb: Add the pieces of lamb to the casserole and increase the heat to brown them evenly on all sides.
Add the Wine: Once the lamb is browned, add the glass of white wine and let it reduce over medium-high heat so that the alcohol evaporates.
Cook: Add the meat broth or water until the lamb pieces are covered. Salt and pepper to taste. Reduce the heat, cover the pot and let it cook slowly for approximately 1 hour or until the lamb is tender.
Finish: If the sauce is very liquid, you can remove the lamb and reduce the sauce over high heat until you obtain the desired consistency. Adjust salt and pepper.
Serve: Return the lamb to the pot to heat and serve hot, decorated with fresh chopped parsley.
Accompaniment Suggestion: Creamy mashed potatoes or white rice.