Leg of Kid with Shallots

Rinse and dry the legs of kid and season with salt and pepper. Heat 3 tbsp. olive oil in a frying pan and brown the legs all over. Preheat the oven to 150 degrees.

Remove the skin from the carrots and shallots. Cut the carrots diagonally into slices, halve the shallots lengthwise. In a roasting pan, caramelize the powdered sugar until light. Add the prepared vegetables with the remaining oil and sauté until translucent. 3.

Extinguish the vegetables with brandy and orange juice, pour in the clear soup and add the sautéed kid legs to the roaster form. Cook for about 11/2 hours in the closed roaster in the stove.

After 1 hour, add the bay leaf spice, unpeeled garlic cloves, peppercorns and cinnamon stick. About 5 minutes before the end of cooking, add the washed tomatoes, orange peel and rosemary sprig. 5.

Remove the leg of kid from the roaster and keep warm. Remove the rosemary sprig, spices, orange peel and garlic cloves from the sauce. Pour the sauce through a fine sieve and cook a little more, if necessary. Using a hand mixer, whisk the butter into the sauce.

6. carve the drumsticks and arrange on hot plates with the braised vegetables and sauce.

Tip: Always use aromatic spices to enhance your dishes!

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