Lamb stew with vegetables from the wood-fired oven

Ingredients for 3 servings:

• 1 kg lamb
• 4 large onions
• 300 g green beans
• 1 m.-large zucchini
• 7 m.-sized potatoes
• 2 garlic cloves
• 500 ml tomatoes, pureed, alternatively 6 large beefsteak tomatoes, diced
• 3 tsp salt
• 1 tsp rosemary, dried, ground
• 2 bay leaves
• 2 tbsp olive oil
• 1 tbsp honey
• pepper
• chili powder
• Paprika powder
• 1 liter chicken broth, possibly more
• 400 ml Lamb stock, possibly more
• 2 tbsp soy sauce
• 3 stalks of savory

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 4 hours 30 minutes

Preheat the wood-fired oven to 200°C. Trim the lamb of any tendons and fat and cut into bite-sized cubes. Peel the onions and slice into rings. Deseed the zucchini and cut into bite-sized pieces. Trim the beans and cut them into bite-sized pieces. Peel the potatoes and cut into larger cubes. Crush the garlic cloves. Place everything in a large ovenproof pot. Add the pureed tomatoes, spices, bay leaves, olive oil, honey, soy sauce, savory, and rosemary. If possible, let everything sit in a cool place overnight. If this isn’t possible, at least let it stand with the broth and lamb stock for about an hour. Otherwise, add the broth after marinating. Place the lamb in the preheated oven and braise for about 2-3 hours. Stir everything after an hour and add more broth if needed. After 3 hours, the meat will be beautifully tender. Tip: The oven should be kept at 200°C, or at least 150°C; otherwise, add another log of wood. The consistency of the dish is like a stew, and it can be served with bread.