Braised Shoulder of Lamb

Rinse lamb shoulder and dry with kitchen roll. Rub with garlic and spices. Fry the meat in hot oil. Sauté cleaned, washed and chopped soup vegetables briefly. Add clear soup and wine. Stew everything for about 1 hour. Remove meat, keep warm. Pour roast stock through a sieve, bring to a boil. Add crème fraîche, thicken. Rinse mint, chop finely and fold in. Season sauce, bring to the table with the meat. Garnish with mint.

Serve with parsley potatoes.

Tip: Always use aromatic spices to refine your dishes!

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