Shoulder of Lamb in Roman Pot

To make the lamb shoulder in the romaine pot, first water the romaine pot. To do this, simply place both sides of the pot in water and allow to soak.

In the meantime, season the lamb shoulder with salt and pepper. Wash the beans and remove the ends and fibrous strings. Peel the onion and potatoes and cut them into rough cubes.

Now spread the onion and peeled garlic cloves on the bottom of the Roman pot and place the lamb shoulder on top. All around add the beans and potatoes and salt lightly. Then simply place the rosemary and thyme and the washed tomatoes whole on top of the vegetables.

Place the closed Roman pot in the non-preheated (!) oven and steam at 220 °C for about an hour until the lamb shoulder and the vegetables are cooked.

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