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Épaule d'agneau braisée au bouillon brun et pommes de terre rôties
Une épaule d'agneau tendre cuite lentement dans un bouillon aromatique, servie avec des pommes de terre rôties croustillantes et une sauce fond brun réduite. Idéal pour un repas convivial d'automne ou d'hiver.
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Cost Breakdown
Critical Success Points
- • Faire revenir les légumes sans les brûler pour développer le fond brun.
- • Braiser l'agneau pendant au moins 1h45 à feu moyen‑doux pour obtenir une tendreté optimale.
- • Réduire le bouillon correctement afin d'obtenir une sauce onctueuse.
- • Enfourner à 200 °C juste assez longtemps pour dorer sans dessécher.
Safety Warnings
- • Manipuler l'huile chaude avec précaution pour éviter les éclaboussures.
- • Le bouillon bouillant peut causer des brûlures ; utilisez des gants de cuisine.
- • Le four atteint 200 °C : utilisez des maniques et ne laissez pas les enfants sans surveillance.
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