Summary

Ingredients

• 500 g lamb from the shoulder or le
• 100 ml red wine (e.g. Merlot, port wine, etc.)
• 2 red pepper (s)
• 1 large eggplant (s)
• 2 small zucchini
• 4 small tomato (s) (no cocktail tomatoes)
• 4 garlic clove (s)
• 1 bunch parsley
• 100 g sheep cheese
• 100 ml broth
• 50 g leeks
• 2 large carrot (s)

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Instructions

1. Remove the meat from the bone, roughly dice, season with salt and fry in 2 tablespoons of oil. Cut the vegetables (except for the garlic) generously into cubes, cut the leek and carrots into thin slices and add to the meat when it is browned. Deglaze with the red wine and stew for about 30 minutes.
2. Preheat the oven to 180 ° C fan oven. Put the braised in a baking dish. Chop the garlic and sheep cheese and spread well on top. Pour in the broth and cook in the oven for 30 minutes.
3. If you don`t have a stock at hand, you can also take more red wine and then season it well with salt and pepper.
4. I usually use croquettes as a side dish, but baked potatoes are also very tasty with them.