Lamb casserole

Ingredients for 4 servings:

• 1 ½ kg leg of lamb (leg) or shoulder, diced approx. 4 cm
• 3 tbsp olive oil
• 2 small onions, finely chopped
• 2 stalk(s) Celery , finely chopped
• 5 garlic cloves, crushed
• 125 ml Marsala
• 1 chili pepper(s), red
• 1 tbsp juniper berries, crushed
• 250 ml chicken broth
• 1 sprig(s) rosemary
• 3 tbsp tomato paste
• 12 onions (pearl onions)
• 8 small potatoes
• 3 large carrots, cut into not too thin slices
• 4 tbsp parsley, chopped
• n. B. water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Shepherd’s meal from southern Italy

Preheat the oven to 180°C. Heat the olive oil in a large casserole dish. Season the lamb with salt and pepper and brown it lightly in the oil in batches over high heat – the casserole dish should not be too full. Remove each batch from the casserole dish as you go. Add the onions, celery, and garlic and sauté over low heat for 5 minutes. Return the lamb to the casserole dish and baste with the Marsala. Reduce until the Marsala has turned dark brown and reduced by half. Add the chili pepper and juniper berries and mix. Add the tomato paste, chicken stock, rosemary, and enough water to cover. Cover and return to the oven for about 45 minutes. Then add the pearl onions, carrots, and potatoes and cook for another 45 minutes. Mix in the parsley just before serving.