Summary

Ingredients

• 1 ½ kg leg lamb, heather leg or pork neck with bone
• 4 handfuls fresh hay *
• 400 ml meat stock
• 400 ml red wine
• 1 onion (s), roughly diced
• 0.5 ½ celery, roughly diced
• 2 carrot (s), diced
• 1 bulb garlic
• 8 tablespoon olive oil
• salt and pepper
• thyme

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Instructions

1. * Tip for the hay:
2. You should get the hay from a farmer or you can do it yourself by collecting grass, clover and herbs on a meadow and then laying them out in the sun to dry. Or you look for grumet on the Internet or in a larger pet shop, organic grumet is better here.
3. Rub the roast well with salt and pepper. Fry brown on all sides in olive oil.
4. Fry the root vegetables and halved garlic in a large casserole and deglaze with the wine.
5. Spread 3 handfuls of hay on top and place the roast on top. Cover with the rest of the hay. Close the pot with a lid.
6. Let simmer in the oven at 180 ° C for 2.5 - 3 hours.
7. Remove the roast and keep it warm.
8. Pour the sauce through a sieve and reduce it to half with the meat stock. Possibly bind the sauce. Slice the roast and serve with the sauce.
9. Don`t be afraid: the whole thing doesn`t taste like hay, nor does it taste like a cowshed.