Braised Lamb

Especially the shoulder is well suited for this. The flat bone is left in, it ensures that the meat stays nice and juicy. If you don’t have an ample casserole, put the shoulder on the deep fat pan of the oven, let it sear in the hot tube at the beginning, at 250 to 300 degrees for about 15 min.

Later, firstly, you need to turn down the oven to 110 degrees (door open until the excess temperature is reduced), and secondly, cover the baking tray very well with extra-strong aluminum foil, so that in it can actually develop moist temperature.

Sear the lamb shoulder in the hot olive oil all around. Season with salt and the freshly crushed seasoning seeds. Fry very finely diced onion and celery stalks. Before the vegetables brown too darkly, add the bunch of herbs and garlic in their skins and extinguish with wine. Cover and cook at low temperature or in the oven at 110 °C for one and a half to 120 minutes.

To serve, remove the meat from the bones and cut into slices. Arrange on a deep platter and pour the stock over it. Leave it as it is or mix it into a smooth, thickened sauce.

Additional dish: a spicy couscous. To make it, sauté finely diced onion and garlic in a small amount of olive oil. Add the diced peppers and the couscous semolina. Pour the clear soup and add a pa

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