Cost Breakdown

Critical Success Points

• • Sauté the vegetables without burning them to develop the brown fond.
• • Braise the lamb for at least 1 h 45 on medium‑low heat to achieve optimal tenderness.
• • Properly reduce the broth to obtain a velvety sauce.
• • Bake at 200 °C just long enough to brown without drying out.

Safety Warnings

• • Handle hot oil carefully to avoid splatters.
• • Boiling broth can cause burns; use kitchen gloves.
• • The oven reaches 200 °C: use oven mitts and do not leave children unattended.