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Chef Daniel Boulud: Provencal Lamb Stew With Roasted Garlic Grits

www.recapo.com
  • minutes
  • Serves

INGREDIENTS

4 lb

lamb shoulder

2 tbsp

salt

2 tsp

cayenne pepper

1/2 lb

bacon

1 large head

fennel

1 small

orange

4

roma tomatoes

4 cloves

garlic

16 smalls

yukon potatoes

4 smalls

carrots

1 small

onion

4

celery stalks

1 bottle

similar red wine

1 cup

veal stock

1

sachet

1

bouquet garni

1 1/2 lb

sourdough bread dough

2

egg yolks

1 cup

taggiasche