Summary

Ingredients

• 1 piece (s) lamb shoulder or leg
• 1 handful allspice
• 0.5 ½ bottle red wine
• 3 sprigs rosemary
• 0.5 ½ bulb garlic
• salt and pepper

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Instructions

1. Salt and pepper the lamb shoulder. Then rub allspice (freshly grated as possible) well and completely. Place in a saucepan and pour good, dry red wine over it so that the bottom is about 4 cm high. Add rosemary sprigs and garlic cloves (slightly squeezed). Put the whole thing in the oven and cook it uncovered at 90 degrees (!) For at least 5 hours, or 7 hours for a shoulder with a lot of meat. The meat becomes wonderfully tender, stays pink on the inside and has a wonderful aroma! The meat cooks from the inside out and looks raw after 2-3 hours; please don`t let this put you off and increase the temperature! While cooking, pour the wine over the meat 2 to 3 times.
2. At the end, sieve off the sauce, place in a saucepan and thicken with cold butter pieces. Season if necessary.
3. Small baked potatoes and beans go well with it. Please also serve the cooked garlic.
4. Note: the meat can practically not be too long in the oven, i.e. it does not become tough if the shoulder is in the oven for 8 hours.