Slow-Cooked Lamb and Veal with Ladotyri (A type of Greek Cheese)
Δημοσιέυτηκε: Sun, 05/27/2012 - 00:00 || Ενημερώθηκε: Wed, 04/30/2014 - 14:50
The great thing about this recipe, though it needs some forward thinking, is that it does not take long to prepare, it will be a feast to share with others and you can do things while it slowly cooks in the oven!
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EmailIngredients:
- ½ kg veal meat
- ½ kg lamb meat
- 4 fresh tomatoes
- 1/2 bottle dry red wine
- 4 sun-dried tomatoes
- 300 gr ladotyri or gruyere type cheese
- 3 bay leaves
- green and black peppercorns
Procedure:
Preheat oven to 150°C.
Marinate the meat in the red wine, bay leaves, and peppercorns for 24 hrs.
Cut the ladotyri and the sun-dried tomatoes in cubes.
Grate the tomatoes.
Place the meat in a airtight baking dish.
Add the sun-dried tomatoes, the fresh tomatoes, the ladotyri and 2 cups of water.
Cover the baking dish with its lid and seal the gap between the lid and the cooker with dough.
Cook over low fire for at least 3 hours.
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