• Ingredients: 37
  • Serves: 6

Tomato lamb bredie with sunflower oil, large yellow onions, coarsely chopped, bay leaves, cinnamon sticks, lamb knuckles, cut into 1 1/2-inch cubes, boneless lamb shoulder, cut into 1 1/2-inch cubes, all-purpose flour, white wine, large ripe tomato peeled and chopped, garlic cloves, crushed, coarse sea salt, freshly ground black pepper, hot red pepper flakes, tomato paste, medium potatoes, peeled, quartered and placed in a bowl of cold water, sugar, chopped flat-leaf parsley or cilantro, for garnish.

Ingredients

  • 4 1/2 tbsps. sunflower oil
  • 2 large yellow onions, coarsely chopped
  • 3 bay leaves
  • 3 cinnamon sticks
  • 2 1/2 lb. lamb knuckles, cut into 1 1/2-inch cubes
  • 1 1/2 lb. boneless lamb shoulder, cut into 1 1/2-inch cubes
  • 3 tbsps. all-purpose flour
  • 1/4 cup white wine
  • 1 large ripe tomato peeled and chopped
  • 4 garlic cloves, crushed
  • 2 tsps. coarse sea salt
  • 1 tsp. freshly ground black pepper
  • 1 spicy red dry chili pepper, crushed , or 1/2 tbsp. hot red pepper flakes
  • 2 1/2 tbsps. tomato paste
  • 4 medium potatoes, peeled, quartered and placed in a bowl of cold water
  • 2 1/2 tbsps. sugar
  • 2 tbsps. chopped flat-leaf parsley or cilantro, for garnish

Marinating chicken

  • 1 750-ml bottle French Burgundy or California Pinot Noir
  • 1 large onion, sliced
  • 2 celery stalks, sliced
  • 1 large carrot, peeled, sliced
  • 1 large garlic clove, peeled, flattened
  • 1 tsp. whole black peppercorns
  • 2 tbsps. olive oil
  • 1 6-pound roasting chicken, backbone removed, cut into 8 pcs.

Cooking chicken

For duxelles

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat.

    For this step you will need

  2. Step 2 Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden.

    For this step you will need

  3. Step 3 2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes.

    For this step you will need

  4. Step 4 Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch.

    For this step you will need

  5. Step 5 3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot.

    For this step you will need

  6. Step 6 Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time.

    For this step you will need

  7. Step 7 Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes.

    For this step you will need

Nutrition information

Calories 1,814 Carbohydrates 45 g (15%)
Fat 165 g (254%) Protein 36 g (71%)
Saturated Fat 79 g (394%) Sodium 971 mg (40%)
Polyunsaturated Fat 11 g Fiber 6 g (25%)
Monounsaturated Fat 68 g Cholesterol 227 mg (76%)