Stewed Shoulder of Lamb on Tarhonya

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Clean celery, carrot and onions, cut into 1 cm cubes.

Remove peel from garlic and shallots.peel tomatoes, cut into rough cubes. Rub lamb shoulders with salt, pepper and grated garlic. Heat oil in a roasting pan and sear shoulders on both sides. Remove shoulders, roast prepared vegetables through.

Extinguish with white wine, add rosemary, diced tomatoes, shallots and thyme. Put the lamb shoulders in the roasting pan once more and cook for about 1 hour in the oven heated to 200 degrees.

Cook the tarhonya in a large saucepan in salted water according to the instructions on the package, then drain. In a small saucepan, sauté the shallots in butter.

In a small saucepan, sauté the shallots in butter, add the juice of one lemon and chicken stock, boil a little. Fill up with cream and boil to 1/3. Season with pepper, salt, nutmeg and chopped chervil. Cooked tarhonya to the finished cream sauce form.

Remove the cooked lamb shoulder from the oven. Drain the resulting juice, saving the shallots that were cooked with it. Bind the juice with a little cold butter.

Serve the creamy tarhonya on plates. Place slices of lamb shoulder on top and garnish with herbs.

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