To make return onions and the shallots thin slices in olive oil.

When they coloured well, to throw them in a large pot, with cut vegetables and a small water bottom (not much, just so that Ca does not hang).

To make reduce the whole during approximately 1 hour.

During this time, to rub the lamb with the Strong current el hanout.

Not to haggle over the quantity.

To seize the lamb with the frying pan to colour it.

When the vegetables sufficiently reduced, to put the lamb in the pot, to add the white wine and to put the whole are with the average furnace (110-120°C, thermostat 3-4)) maybe on a plate with soft fire.

To let cook ten hours by supervising cooking approximately every 2 hours.

The vegetables must continue to reduce until giving a thick and dark sauce.

According to the reduction, to cover or discover the pot.

Too tasty! (with semolina for example, they is very good).