Summary

Ingredients

• 1 ¼ kg shoulder lamb, bone in
• 2 onions)
• 2 tomato (s)
• 10 clove garlic
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ black pepper, coarsely ground
• 0.5 teaspoon ½ basil, dried
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ rosemary, cut, dried
• 5 basil leaves, fresh
• 100 ml lamb stock, stronger (which will also be presented here in a moment)
• 400 ml water
• 250 ml red wine, dry (e.g. Valpolicella)
• 3 tablespoon olive oil, virgin
• 2 tablespoon sauce thickener, for dark sauces
• 3 tablespoon sweet cream
• 50 g soup veetables for the stock

Print Recipe Pin Recipe

Instructions

1. Since this recipe is cooked twice, it makes sense to start the preparation the day before.
2. Bone the roast with a very sharp knife (!) From inside (the side without the fat rim) so that a rolled roast is created. With a little practice this is quite easy.
3. Put the bone aside (you can still have some meat on it) for the stock.
4. Remove as much fat as possible from the roast - the fat is the carrier of the infamous lamb flavor - this can be controlled, so to speak, by the amount of remaining fat.
5. Dice the garlic. Using a small knife, place holes all over the roast and insert about 2/3 of the pounded garlic into them. Now season the roast with the dried herbs, salt and pepper from the inside, distribute the remaining garlic sticks there and roll up tightly. Put together with 3-4 roulade needles.
6. Heat the oil in a heavy saucepan and sear the roast on all sides.
7. It is best to turn with two spatulas - never with a fork!
8. Roughly chop onions and tomatoes and add - fry briefly. Deglaze with 2/3 of the red wine. Add water and stock. Put on the lid.
9. This dish gains a lot of flavor and the meat becomes wonderfully tender if you braise it twice - of course, it can also be done conventionally, hence the following times for both variants:
10. on twice:
11. Let simmer at 150-160 ° C for about 1.5 hours - switch off - let cool down - let simmer again for about 1.5 hours (e.g. on the following day).
12. at once:
13. Let simmer at 190-200 ° C for about 2.5 hours.
14. Take the roast out of the pan, remove the needles and carefully wrap in several layers of aluminum foil. Pour the stock into a small, tall saucepan, puree with the blender, add the remaining wine and briefly bring to the boil. Thicken the sauce, refine with the cream and season again to taste. Now it can be served.
15. Bohemian dumplings and green beans or a nice Greek salad go well with it.
16. The fund:
17. So that I don`t have to throw away the beautiful bone, I always prepare - e.g., for the next roast lamb - add a simple lamb stock, which I freeze until then:
18. Place the bone and - depending on your taste - a little of the removed fat in about 2 liters of cold water, add 50 g of soup vegetables, season with salt and pepper and squeeze in a clove of garlic. Let simmer for 2-3 hours. Skim it off several times.
19. Remove the bone and rinse it. Now let the broth evaporate to about 250 ml while boiling vigorously, add the meat. Let cool and freeze for the next roast lamb.