Braised lamb leaf in elderberry sauce

Ingredients for 1 servings:

• 200 g boneless lamb shoulder(s)
• 1 small onion(s)
• 125 celeriac
• ¼ parsley root(s)
• 1 small carrot(s)
• 5 cm tomato paste
• 5 g paprika powder
• 200 ml red wine, dry
• 2 tbsp balsamic vinegar, dark
• 100 ml juice (elderberry juice – elderberry juice)
• 1 clove(s) garlic
• 1 bay leaf
• 5 peppercorns, black
• 3 grains of allspice
• 3 juniper berries
• 2 sprigs rosemary
• e.g. butter flakes, cold
• possibly cornstarch
• Salt
• some honey

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Finely dice the vegetables and onion. Sear the lamb leaf on all sides, then remove. First, fry the onion, then the remaining root vegetables in the pan juices until golden. Add the tomato paste and fry briefly. Dust with paprika and deglaze with the red wine. Simmer for about 5 minutes. Add the balsamic vinegar and elderberry juice. Add the spices, add the meat, and simmer with the lid tilted for about 1 to 1.5 hours. Make sure it doesn’t overcook. You can also braise the meat in the oven, whichever you prefer. Remove the meat. Strain the braising liquid and either reduce it or thicken it with starch. Season to taste with salt, pepper, and a little honey if desired, and top with cold butter flakes. Return the meat to the sauce and heat through. I prefer to eat it with just a green salad and fresh baguette, but you can also serve it with green beans, leaf spinach, or chard, and of course any potato-based dish that will soak up the sauce nicely. If you have it available, you can also refine the sauce with a good lamb stock. Please note that the quantities, especially for the spices, are approximate and may vary depending on your taste.