Summary

Ingredients

• 1 kg lamb (e.g. shoulder, leave fat on)
• 2 medium onion (s), red
• 3 cloves garlic
• 1 sprig thyme
• 1 piece (s) ginger, fresh (about the size a thumb)
• 1 bottle wine, red, dry
• 8 carrot (s)
• 4 large mushrooms
• 1 tablespoon maple syrup, (substitute: honey)
• Salt and pepper, black from the mill
• olive oil

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Instructions

1. Dice the lamb.
2. In a large saucepan, sauté the chopped onions and garlic in olive oil, add the lamb and thyme and sauté the lamb well.
3. Include bones, if any, as well. Deglaze with red wine so that the meat is half covered with red wine. Chop and add the ginger.
4. Reduce the heat and let the lamb simmer uncovered in the wine for about half an hour, stir every now and then and pour in the wine.
5. In the meantime, cut the peeled carrots and the mushrooms into very thin slices and then add, let simmer until the carrots are cooked, add wine if necessary. Stir occasionally.
6. Season with salt and freshly ground black pepper and refine with maple syrup or honey, then let it steep a little.
7. In addition, you serve an edge of strong crusty bread, onion bread or the like and drink the remaining wine, a malty black beer or a delicious malt beer with it.