Lamb ossobuco

Ingredients for 2 servings:

• 1 tbsp rosemary, freshly chopped
• 5 clove(s) garlic, pickled
• 1 tbsp tomato paste
• Lamb, 2 leg slices
• 5 tbsp olive oil
• 4 spring onions
• 1 onion(s)
• 2 tomatoes
• 150 g mushrooms
• 2 cloves garlic
• Salt
• pepper
• Paprika powder
• Cayenne pepper
• Water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

braised leg of lamb

Press the pickled garlic cloves. Mix with the rosemary, tomato paste, and 4 tablespoons of olive oil to make a marinade, and season with salt and pepper. Wash and dry the leg pieces, then marinate them in the marinade and let them marinate for 24 hours. Pat the marinated leg pieces dry, dust with flour, and sear in 1 tablespoon of olive oil. Halve the spring onions, peel and quarter the onion. Brush the mushrooms. Peel the fresh garlic and crush with the back of a knife. Blanch the tomatoes, peel, deseed, and dice them. Add the vegetables and the rest of the marinade to the lamb and brown. Pour in enough water to cover half the meat. Close the lid and simmer for about 1 hour, turning frequently and adding more liquid if necessary. Towards the end of the simmering time, season generously with salt, pepper, paprika, and cayenne pepper.