How to cook lamb ribs with onions and potatoes

Juicy lamb ribs baked with onions, potatoes and spices - this is an excellent dish of French cuisine, which came to us from Burgundy. It takes a long time to prepare, but the end result is worth it.

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Ingredients:

• 0.8 kg of lamb ribs;
• 1 kg of medium potatoes;
• 6 onions;
• 1.5 liters of chicken stock;
• 4 cloves of garlic;
• bay leaves;
• sunflower oil (for frying);
• thyme, black pepper, salt.

Cooking:

1. Wash, peel and chop the potatoes with 3-4 mm thick slices.
2. Peel and wash all onions. Cut 2 onions into large slices, and 4 into rings.
3. Put the prepared vegetables in a bowl, pour cold water and set aside for a while.
4. Wash and dry the ribs. Carefully cut the meat that does not belong to the serving piece by stripping the bone with a knife. This procedure will make the dish more correct, beautiful and original.
5. Heat a small amount of oil in a skillet.
6. Peel, wash and squeeze the garlic through the garlic.
7. Put the meat trimmings in hot oil and fry until dark golden. Then drain the excess fat from the pan, and add onion slices, crushed garlic, bay leaves and thyme to the remaining meat. Mix all this and fry a little, then add a small amount of broth and simmer, reducing the heat.
8. Meanwhile, take another pan, pour oil into it and heat it. Put the peeled ribs in hot oil, season them with pepper and salt and fry until golden brown.
9. After the fried ribs, put in a skillet to the meat scraps, pour over the broth again (approximately to the middle of the piece) and simmer over low heat.
10. Put all the onion rings in the oil from under the ribs, season them with salt, pepper and thyme, add a little broth and simmer until good softness.
11. Take a rectangular baking dish, grease with oil, spread ½ part of chopped potatoes in an even layer.
12. Cover the potatoes with ½ part of the stewed onion. Put the stewed ribs on top, cover the ribs again with onions, and the onions with potatoes.
13. Sprinkle the last layer with salt and pepper, pour the contents of the mold with the remaining broth, tighten with foil and place for 2 hours in the oven, preheated to 180 degrees.
14. 10-15 minutes before the readiness, the foil needs to be removed so that the dish is baked and browned.
15. Sprinkle the prepared lamb ribs with onions and potatoes in portions on a plate, serve with fresh vegetables.