French lamb casserole

Ingredients for 4 servings:

• 500 g lamb from the shoulder or leg
• 100 ml red wine (e.g. Merlot, port, etc.)
• 2 red bell peppers
• 1 large eggplant(s)
• 2 small zucchini
• 4 small tomatoes (not cocktail tomatoes)
• 4 garlic cloves
• 1 bunch of parsley
• 100 g sheep’s cheese
• 100 ml broth
• 50 g leek
• 2 large carrots

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

tender as butter, convinces even those who don’t like lamb

Remove the meat from the bone, roughly dice it, season it well with salt, and sear it in 2 tablespoons of oil. Generously dice the vegetables (except for the garlic), thinly slice the leeks and carrots, and add them to the meat when it is well browned. Deglaze with the red wine and braise for about 30 minutes. Preheat the oven to 180°C (fan). Place the braised meat in a casserole dish. Chop the garlic and feta cheese and spread it evenly on top. Pour in the stock and cook in the oven for 30 minutes. If you don’t have any stock on hand, you can use more red wine and then season it well with salt and pepper. I usually serve croquettes as a side dish, but baked potatoes are also very good.