Provençal stew with lamb

Ingredients for 4 servings:

• 1 ½ kg lamb shoulder(s) or leg of lamb
• 5 carrots
• 6 shallots
• 8 cloves garlic
• 2 carnations
• 2 bay leaves
• 7 sprig(s) Thyme
• 1 sprig(s) rosemary
• ¼ bunch parsley, flat
• 10 peppercorns, black
• 10 peppercorns, white
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 orange(s), untreated
• 1 liter dry white wine
• 160 g bacon, streaky
• 10 grains of allspice
• ½ tube(s) tomato paste
• n. B. Oil

Instructions

Working time approx. 2 hours; Rest time approx. 6 hours; Total time approx. 8 hours

Remove the meat from the bone and remove the fat (a butcher can also do this). Be sure to keep the bone; it will add so much flavor to the dish later! Cut the lamb into pieces of about 40g. Slice the carrots and 5 shallots into sticks, stud the 6th shallot with 2 cloves. Rinse the orange with hot water, peel it, and set the peel aside. Tie the thyme and rosemary sprigs together with the parsley. Place the meat and bone, carrots, shallots, orange peel, herbs, garlic cloves, bay leaves, peppercorns, salt, and nutmeg in a large bowl. Pour in the wine, cover, and marinate in the refrigerator for at least 6 hours (preferably overnight). Then remove the meat and bone from the marinade and drain well, reserving the liquid. Crush the allspice and rub it into the meat. Drain the carrots in a second bowl and the shallots and garlic in a third separate bowl (also collecting the liquid here). Heat a little oil and briefly sear the lamb in a pan on all sides. Set aside. Cut the bacon into strips. Heat a little oil and sear it with the carrots in a large pot. Then remove and set aside. In the same pot, lightly brown the shallots and garlic, remove and set aside. Add half a tube of tomato paste to the pot and fry briefly. Then add the bone, meat, bacon, carrots, shallots, garlic, the reserved liquid, and the marinade with the peel, spices, and herbs, one after the other. Simmer gently on the lowest heat (alternatively in the oven at 80°C) with the lid on for 2.5 hours. Then remove the herb bundle, bay leaf, bone, and orange peel. If the sauce seems too thin, remove the meat and bacon and puree the vegetables in the sauce. Serve hot. Rosemary potatoes go very well with this.