Ingredients:
- 1 kg lamb chops, cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups water
- Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb and brown on all sides until nicely seared. Remove and set aside.
2. Add the onion, carrots, celery, garlic, bay leaves, thyme, and rosemary to the pot. Season with salt and pepper, and sauté for a few minutes until fragrant and slightly softened.
3. Return the lamb to the pot and cover with water. Bring to a boil, then reduce heat to low and let simmer for 2-3 hours, or until the lamb is tender.
4. Skim off any fat or foam that rises to the surface while simmering.
5. Taste and adjust seasonings as needed. Serve hot and enjoy!
1.选肉和切配是关键新鲜牛排别直接扔锅里！把牛排放冰箱冷冻半小时再切，这样切薄片不容易散。要是牛排太厚，可以先片成两层再切，别嫌麻烦，这步直接影响口感！2.锅底和蘸料要搭对味牛排火锅别用清汤！牛排片别一股脑全倒进去！
