Summary

Ingredients

• 6 slices leg lamb, with bone, or equivalent amount lamb shoulder
• 3 clove (s) garlic
• 400 g carrot (s)
• 400 g beet (s), white
• 1 leek
• 250 g celery
• 12 shallot (s)
• 100 g bacon, diced
• 4 large tomato (s), peeled
• 0.25 liter ¼ red wine
• salt and pepper
• 1 pinch (s) sugar
• rosemary
• thyme
• Savory
• parsley

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Instructions

1. Lard the meat with one or two cloves of garlic cut into sticks, season with salt, pepper and fry quickly in a little olive oil (should take on a nice color).
2. Clean the vegetables and chop them roughly (cut the shallots in half); Fry the bacon cubes in a little olive oil, add vegetables (except tomatoes) and fry briefly. Add tomatoes. Season to taste with salt, pepper, sugar and a squeezed clove of garlic.
3. Oil the ovenproof dish (roaster, etc.), distribute some of the vegetables on the base, then meat, then vegetables again. Sprinkle with herbs and pour on red wine.
4. First preheat the oven to approx. 240 ° C. After the form is in the oven, reduce it immediately to approx. 150 ° C and then simmer slowly for at least 2 hours.
5. After taking it out, boil down a little or season to taste.