👨‍🍳 作り方

1. 1

   Season the lamb cubes generously with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until golden on all sides. Remove lamb and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

5. 5

   Return the lamb to the pot. Add the lamb stock, honey, cinnamon stick, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the lamb is tender.

6. 6

   Add the chopped pears to the pot. Stir gently, cover, and continue to cook for another 45 minutes to 1 hour, or until the pears are tender and the sauce has thickened slightly.

7. 7

   Remove the cinnamon stick and bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.