Shoulder of Lamb with Porcini Mushrooms

For the lamb shoulder with porcini mushrooms season the meat with salt and pepper. Fill a roaster with olive oil and 150 ml of wine, put the shoulder in it. Add garlic and rosemary.

Braise in the heated oven on the 2nd rack from the bottom for 1 hour and 30 minutes at 200° Celsius (gas 3, convection oven 180ø C). Pour in the remaining white wine little by little (with convection oven add 200 ml of wine).

In the meantime, clean or wash the porcini mushrooms and tomatoes and cut them in half.

About 10 minutes before the end of the cooking time, place the mushrooms around the lamb shoulder in the roasting pan, cut sides down. 5 minutes later, add the tomatoes and parsley.

Serve the lamb shoulder with porcini mushrooms!

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