Lamb Stew / Estouffade – Bruno Albouze
A flavorful lamb stew (Agneau en Estouffade) / ragout / braised lamb, navarin, Tajine... Learn how to bone lamb shoulder first to make an earthy lamb stock with the bones and other great tips and techniques to successfully bring up this classic dish to another level 😋 To get the full recipe go to https://brunoalbouze.com Recipes / Shop / Gallery / Events / Blog / Food Reviews @ https://brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
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お鍋一つでフランス伝統料理その名はナヴァラン・ダニョー How to make very tender French lamb stew "Navarin d'agneau"
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