Autumnal lamb shoulder

Ingredients for 4 servings:

• 1 kg lamb shoulder(s)
• 1 onion(s), chopped
• 2 garlic cloves, chopped
• 350 ml red wine, dry
• 1 lime(s), juice and 1/2 tsp zest
• ½ quince(s), diced
• ½ tsp cinnamon
• 1 tsp mustard seeds, finely ground
• 3 tbsp oil (rapeseed oil)
• 100 ml sauce (spicy plum sauce), from the DB
• salt and pepper
• 100 ml cream, possibly more

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with red wine, plum sauce and some quince

Brown the lamb shoulder in rapeseed oil on both sides until nicely browned. Add the grated lime zest, chopped onion, and chopped garlic, and deglaze with 250ml of red wine and the lime juice. Season with salt and pepper. Add the cinnamon and mustard powder. Simmer gently for 1 hour, turning the roast occasionally and gradually adding the remaining 100ml of red wine. Then add the diced quince and plum sauce and simmer gently for another half hour, until the shoulder is tender. Season to taste, adjusting seasoning if necessary, or adding a little more plum sauce. Finally, stir in 100ml of cream.