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Ingredients
- 350 g de vin rosé
- 25 g d'huile d'olive
- 4 gousses d'ail pelées et coupées en 2
- 100 g de lardons nature
- 700 g d'épaule d'agneau désossée en dés
- 30 g de concentré de tomate
- 1 c. à café de thym frais
- 2 feuilles de laurier frais
- du sel
- poivre 5 baies
- 150 g d'oignons grelot surgelés
- 1 c. à soupe de fécule de maïs
- 1 c. à soupe d'eau
- 100 g d'olives type picholines
- 200 g d'artichauts à l'huile en conserve égouttés et coupés en 2
- Nutrition
- per 1 portion
- Calories
- 611 kcal / 2542 kJ
- Protein
- 52 g
- Fat
- 37 g
- Carbohydrates
- 12 g
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