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Ingredients
US|METRIC
4 SERVINGS
- 1 lamb leg (with bone, ready to cook, approx. 1.2 kg)
- 2 Tbsp. olive oil
- 1 shallot (roughly chopped)
- 1 carrot (roughly chopped)
- 1 stick celery (roughly chopped)
- 2 tomatoes (roughly chopped)
- 5 garlic clove (roughly chopped)
- 1 tomato puree
- 875 cups dry white wine
- 1,667 cups lamb stock
- 1 sprig rosemary
- 2 bay leaves
- 1 onion (sliced)
- 1 Tbsp. butter
- 4 cups waxy potatoes (peeled and sliced)
- butter (to grease the dish)
- 1,333 cups vegetable stock
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