A simple combination of meat, onions and time that creates a warm and profound dish.
- 1 kg lamb, cut in small pieces
- 3 onions, sliced
- Vegetable oil and salt.
- Brown the meat over medium heat, stirring once in a while.
- Add onions and keep cooking over medium-low heat until meat is tender and onions have melted into a rich brown sauce.
- Add chestnuts and keep cooking for 15 minutes. Done.
This dish freezes very well.
I love autumn. It’s my favorite time of the year both in the kitchen and outdoors. There are not many things I enjoy more than an afternoon walk on the woods looking for mushrooms and end the day by a fireplace.
- A generous pork shoulder or 3 pork shanks
- A large bottle of cider
- 2 quince
- French onions
- Cover the meat with cider and stew uncovered over low heat.
- When the liquid has reduced to a third of its original volume, add the rest of the ingredients and keep cooking until it’s becomes sticky and shinny. Serve with mashed root vegetables.
- Pork shanks are great. After proper cooking, their flesh is giving and flavorful and it gives a wonderful glaze to the dish.