Lamb stew with Herbs de Provence
Ingredients
- 1 kg Lamb knuckles, cubed
- 30 ml Essence d'agnea de la Nouvelle Orléans
- 30 ml Olive Oil
- 2 Onions, peeled and diced
- 2 Potatoes, peeled and diced
- 500 g Pumpkin, peeled and diced
- 30 ml minced Garlic
- 400 g diced Tomatoes
- 15 ml Herbs de Provence
- 2,5 ml Salt
- 1,25 ml freshly ground Black Pepper
- 250 ml red Wine, I prefer a spicy Shiraz in this dish
- 750 ml Vegetable Stock
- 150 g sliced Mushrooms
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