Braised Shoulder Of Lamb with Mediterranean Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shoulder lamb, each approx. 650 g
- 3 tomato (s) (vine tomatoes), eighthed
- 200 ml tomato (s), happened
- 100 ml lamb stock or other broth
- 3 celery stalks, cut into pieces
- 1 zucchini, diced
- 3 red peppers (pointed peppers), diced
- 1 chilli pepper (s), red, finely diced
- 1 chilli pepper (s), green, finely diced
- 6 garlic clove (s), unpeeled
- 2 shallot (s), roughly diced
- 8 olives, black and pitted
- 1 tablespoon capers, Mallorcan
- 3 sprigs rosemary
- 2 teaspoons mustard, medium
- 1 tablespoon tomato paste
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and chop the vegetables, remove the coarsest fat from the lamb shoulders and season the meat with salt and pepper.
- Heat 2-3 tablespoons of olive oil in a roasting pot, fry the shoulders thoroughly on a not too high heat and deglaze with the stock and tomato juice.
- Spread the vegetables around the meat without the capers and place the closed pot in the oven preheated to 180 ° for 90-100 minutes. Pour the vegetable juice over the meat every now and then.
- Remove the cooked lamb shoulders from the vegetable stock, strip the tender meat from the bones and cut into pieces.
- Skim off about half of the liquid with a ladle, if possible without any vegetables, put in a saucepan and bring to the boil. Reduce a little and season well with mustard, tomato paste, pepper and salt. Add the capers, pour the sauce back into the saucepan and stir with the vegetables. Maybe a little more seasoning. Put the pieces of meat back into the pot, heat everything again and serve.
- Oven-fresh baguette, pasta or jacket potatoes as a side dish.
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