Braised Shoulder of Lamb

Lambs are called sheep that are not older than one year. From the point of view of flavor should prefer half-year-old.

Roughly remove fat and tendons from the lamb shoulder, rinse when cooled and rub dry. Peel or clean the vegetables, rinse and cut into rough cubes. Cut the garlic bulb in half diagonally. Reduce red wine to 50 ml.

Season the lamb shoulder with salt and pepper. Heat the olive oil in a suitable roasting pan and sear the shoulder on both sides over medium heat for 5 to 10 minutes. Remove the shoulder from the roasting pan and sauté the vegetables in the drippings.

Add a little more olive oil if necessary. Rinse the kitchen herbs and add to the vegetables form. Return the lamb shoulder to the pot, add red wine and lamb stock, maybe a little bit of water, so that the lamb shoulder is covered flat. Cover the roasting pan with a piece of parchment paper cut to size or a lid and place it in the stove heated to 120 °C. After 4 hours, check to see if the meat is tender.

To taste, pass the sauce through a fine sieve and cook to the desired consistency.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!

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