Ingredients
2 pieces baby gigot without bones Water (for cooking)
½ bottle red wine
2 onions, sliced
10 garlic cloves
2 bay leaves
2 cinnamon sticks Rosemary
1 tsp salt
½ tsp black pepper
1 tsp cornflour
1/4 cup Mazola oil FOR MARINATING Mustard
White pepper
Black pepper Salt
Dash of oil
FOR SERVING
Baked potatoes
Vegetables or salad
Instructions
Marinate the baby gigot with mustard, white pepper, black pepper, salt, and a dash of oil. Ensure the meat is thoroughly coated with the seasoning. Fry the marinated gigot in a pan until it is golden brown on the outside on a medium-low heat. Transfer the browned meat to a pot. Pour wa- ter and half a bottle of red wine over the meat. Add the sliced onions, garlic cloves, bay leaves, cinnamon sticks, rosemary, 1 tsp of salt, and ½ tsp of black pepper to the pot with the meat. Cover the pot with parchment paper then aluminum foil before placing the lid on top to ensure a tight seal. Roast the meat for 2 to 3 hours on medium-low heat, then for an additional hour on low heat, or until the meat is tender. If the water level reduces during cook- ing, add more hot water to keep it covered. After roasting, remove the garlic, onions, and stock from the pot. Blend these ingredients until smooth. 7 8 9 In a saucepan, bring the blended stock mixture to a boil. Stir in 1 tsp of cornflour to thicken the sauce. Serve the tender baby gigot with baked pota- toes and vegetables or a salad, accompanied by the prepared sauce. Garnish with fried pine nuts and almonds.
Comments