Summary

Ingredients

• 1 shoulder lamb
• 0.5 ½ bunch rosemary
• 0.5 ½ bunch thyme
• 3 cloves garlic
• 1 shot red wine
• 4 tomato (s)
• 2 tablespoon olive oil
• 2 tablespoon honey
• 9 chestnuts
• 0.5 ½ zucchini
• 0.5 ½ aubergine (s)
• salt and pepper
• 4 sage leaves

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Instructions

1. Parry the meat if necessary. Then make a marinade of salt, pepper, olive oil and honey and rub the meat with it.
2. Cut the vegetables and garlic into pieces of any size. Place the meat on a baking sheet. Place the remaining ingredients including the herbs and the peeled chestnuts around the meat, cover everything with a good dash of red wine and leave in the oven for about 5 hours at 80-100 ° C. For me it was very tender and juicy afterwards.
3. I recommend pasta or gnocchi as a side dish. You don`t actually need a sauce, but if you want, you can simply pour off the vegetables and juice before the end of the cooking time and use them to prepare a wonderful sauce