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 π
To get the full recipe go to https://brunoalbouze.com
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24 Comments
πππdejare de verte por que no se puede traducir al espaΓ±ol πͺπͺ
Super .. delicious
This man is a dream, and so is his food!!!
Is that Damascus Knife sir ?
It's looks So yammy
"Ask your butcher", what butcher? we only have grocery stores and packages of meat
what type of herb did he put on top?
Simply the best!
No rosemary?
wow, there are no lambs in the US?
Lamborghini……π³…hmmm
Lamb shouldeeuur?
So ready for this!
I'm doing a 3 day water-fast…
Why am I here?
I tried this last night. Incredible flavours in the sauce. The meat was so tender. Great recipe which I will certainly try again.
dang… the Lamb-bourgini is incredible
I love you..,your every dish i applied..,very good feedback from customer.
mr. Albouze….you are GREAT!
saludos desde Puero Rico.
Peut-on remplacer l'agneau par du bΕuf ?
Excellent job
That Lamborghini made me laughπππ
ππππ
Wow
Wahou