Summary

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

1. Clean and chop the vegetables, remove the coarsest fat from the lamb shoulders and season the meat with salt and pepper.
2. 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.
3. 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.
4. Remove the cooked lamb shoulders from the vegetable stock, strip the tender meat from the bones and cut into pieces.
5. 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.
6. Oven-fresh baguette, pasta or jacket potatoes as a side dish.