Summary

Ingredients

• 1 shoulder lamb on the bone, approx. .5 kg
• 4 onion (s)
• 10 medium potato (s)
• 500 g tomato (s)
• 1 cup parmesan, freshly grated
• 1 cup red wine
• 15 olives, black, either dry pickled or pickled in oil.
• 1 cup olive oil, best
• 5 sprigs thyme
• 5 cloves garlic
• salt and pepper

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Instructions

1. Loosen the meat from the bones and cut into bite-sized bites.
2. Chop the bones a little and cover with cold water, lightly salt, bring to the boil, simmer gently for 2 hours, strain, pour off the fat, set aside, makes about 250 ml.
3. In a large bowl, mix the meat with the peeled, quartered potatoes, the onions chopped into coarse pieces, the Parmesan, the thyme and the oil, lightly salt (the Parmesan brings a lot of salt) and spread on a deep baking tray. Switch the oven to 180 ° convection, slide in the tray.
4. After 30 minutes pour in the red wine and stir everything a little.
5. After another 30 minutes, add the quartered tomatoes, the chopped garlic and the olives, mix again and pour the lamb stock over, mix again a little, pour plenty of freshly ground black pepper over it.
6. Serve straight from the tray after another 30 minutes.