Summary

Ingredients

• 2 shoulder lamb, each approx. 650 g
• 50 g salami, Spanish
• 1 leek, sliced
• 1 onion (s), roughly diced
• 3 clove (s) garlic, pressed down
• 3 sprigs rosemary
• 2 tomato (s) (vine tomatoes), halved
• 200 ml lamb stock
• 150 ml red wine, dry
• 100 ml tomato (s), happened
• 3 tablespoon olive oil
• 1 teaspoon balsamic vinegar (crema di balsamico) and tablespoon date paste
• 1 teaspoon mustard, sweeter
• Butter, ice-cold pieces or cornstarch
• 7 medium carrot (s)
• 500 g asparaus, reen
• 1 tablespoon butter
• 1 pinch (s) sugar
• salt and pepper

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Instructions

1. Remove the coarsest fat from the lamb shoulders and season the meat with salt and pepper. Heat the olive oil in a roasting pan, fry the shoulders thoroughly on all sides while the heat is not too high. Add 1 carrot, leek, onion, tomatoes and garlic and sauté as well. Deglaze everything with the stock, wine and tomato puree. Peel the salami and add it with the rosemary. Put the closed pot in the oven preheated to 180 ° for 90 minutes and after about 45 minutes pour the stock over and over again.
2. Then fish the lamb shoulders out of the pot and leave to rest in the roasting lid or in a pan in the switched-off oven. Pour the gravy through a hair sieve into a saucepan, bring the sauce to a boil, reduce to half and season with crema di balsamico, date paste, mustard, salt and pepper. If the sauce is still too runny, you can thicken it with a few pieces of ice-cold butter or some cornstarch.
3. In the meantime, prepare the vegetables. Peel the carrots with the peeler and peel the lower third of the asparagus stalks. Blanch both types of vegetables separately in 3 - 5 minutes until they are firm to the bite, rinse ice cold and dry with kitchen paper.
4. Melt the butter in a large pan and toss both vegetables in it and reheat. Season with pepper, salt and a pinch of sugar.
5. Strip the meat from the bones, cut the salami into rings, portion on plates and decorate with the vegetables and sauce. Jacket potatoes also taste very good.