Lamb And Pork In Cognac Recipe


Health IndexAverageCuisine
MethodMain Ingredient
Interest Group


 Cognac1⁄3 Cup (5.33 tbs)
 Dry white wine1 2⁄3 Cup (26.67 tbs)
 Ground mace1⁄2 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Lean lamb stew cubes1 1⁄2 Pound
 Lean pork stew cubes1 1⁄2 Pound
 Celery stalks3 , finely chopped
 Carrots3 , finely chopped
 Yellow onion1 Medium, finely chopped
 Salt2 Teaspoon
 Baby carrots1⁄2 Pound
 Fresh broccoli1⁄2 Pound
 White onions1⁄2 Pound (Bay Ones)
 Chicken stock1 Cup (16 tbs)
 Salt To Taste
 Freshly ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3690 Calories from Fat 1492

% Daily Value*

Total Fat 166 g255.2%

Saturated Fat 6.5 g32.4%

Trans Fat 0 g

Cholesterol 578.7 mg192.9%

Sodium 6649 mg277%

Total Carbohydrates 189 g63.1%

Dietary Fiber 26.6 g106.5%

Sugars 43.1 g

Protein 247 g493.5%

Vitamin A 1276.7% Vitamin C 401.3%

Calcium 52.5% Iron 73.9%

*Based on a 2000 Calorie diet


Mix cognac, wine, mace, cinnamon, and 1/2 teaspoon salt; pour over meat cubes in a shallow glass bowl.
Refrigerate covered 6 hours or overnight; stir occasionally.
Drain meat, reserving 3/4 cup marinade.
Mix chopped vegetables and layer them in bottom of a dutch oven; pour reserved marinade over and simmer on top of range 5 minutes.
Layer meat cubes over vegetables and sprinkle with 2 teaspoons salt.
Cover Dutch oven.
Bake at 350°F 1 1/2 to 2 hours, or until meat is tender.
Simmer vegetables in 1 inch of stock until just tender (about 15 minutes).
Season with salt and pepper.
Remove meat from dutch oven with a slotted spoon to a shallow serving dish; arrange attractively with vegetables.