Braised Shoulder of Lamb with Red Wine

Peel and halve the shallots. Pellet the garlic cloves. Preheat the oven to

160 degrees (gas 1-2, convection oven 150 degrees). Heat the oil in a large saucepan and brown the lamb shoulders on all sides for 1-2 minutes, then remove from the saucepan, add the shallots and garlic and sauté for -2 minutes. Add rosemary and thyme, fill up with red wine and lamb stock. Season lamb shoulders with salt and season with pepper, place round side up in the cooking pot. Steam in open crock pot on lowest rack for 1 hour 40 minutes (convection oven 1:30).

Mix butter and flour together. Remove lamb shoulders from cooking pot and place on fat pan. Keep warm in the turned off stove.

Pour red wine stock through a sieve. Using a spatula, brush shallots and garlic cloves through strainer into stock. Bring stock to a boil over medium heat and thicken with flour butter. Make 2-3 min. Bring to table with lamb shoulders.

Drink food. If you marinate the meat in wine and culinary herbs the day before, it will infuse exceptionally well.

Hildebrand

Our tip: It is best to use fresh herbs for extra flavor!

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