Kid from the oven

Ingredients for 4 servings:

• 1 kg kid (leg, back, breast) with bone
• 3 large onions, red
• 1 bulb(s) garlic
• 6 m.-sized carrot(s)
• 2 m.-large parsley root(s)
• 4 sprigs rosemary, fresh
• 2 bay leaves
• ½ liter beef broth or veal broth
• 2 tbsp olive oil
• 1 shot of dry white wine
• Salt and pepper, black from the mill
• Clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Wash the kid parts and pat dry with kitchen paper. Peel the root vegetables and dice roughly, halve the garlic cloves. Roast the root vegetables in clarified butter in a large cast-iron roasting pan until light brown and deglaze with the meat broth, making sure the vegetables are not completely covered. Add the rosemary sprigs and bay leaves. Rub the kid parts with olive oil, season with salt and pepper, and place them on top of the root vegetables. Place the roasting pan in the oven and roast the kid for 1.5 hours at 180°C (top/bottom heat) until nicely browned. Baste with a little meat broth occasionally. Finally, add a generous splash of dry white wine and let it cook for another 20 minutes. Remove the meat and keep warm. Strain the vegetables through a sieve; this, together with the roasting juices, makes a wonderful gravy. New potatoes or mashed potatoes go perfectly with this.