Baranina (Poland)


  • 2,2 lbs lamb (sleeve or shoulder piece)
  • 4 cloves of garlic, crushed
  • 1 large onion, chopped
  • 2 tablespoons of fresh thyme
  • 2 tablespoons of fresh rosemary
  • Salt and pepper
  • 2 tablespoons of olive oil
  • 1 glass of red wine
  • 2 cups mutton or chicken stock


Marinate the lamb with salt, pepper, crushed garlic, thyme and rosemary. Leaving the meat in this marinade for a few hours or even overnight increases the flavor.

Heat the olive oil in a large saucepan. Fry the meat on both sides, then set the meat aside.

In the same pot, cook the onions on low heat, continue stirring until the onions soften.

Add the red wine to the pot and boil for a few minutes.

Add the lamb meat back to the pot. Add the mutton or chicken stock and cook on low heat for about 2 hours, until the meat is tender.

Remove the meat to a plate and let it cool a bit. Then cut the meat into slices.

Serve the lamb meat hot. Optionally, you can serve it with mashed potatoes, vegetables or rice.

This recipe is for a basic Baranina dish, and you can adjust the ingredients or seasonings to your personal taste. If you want, you can add different seasonings or sauces or cook the meat in a different way.

ENJOY YOUR MEAL

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