Lamb shoulder from the Roman pot

Ingredients for 4 servings:

• 1 kg lamb shoulder(s)
• 4 garlic cloves
• 1 sprig(s) rosemary
• salt and pepper
• 2 tbsp butter, soft
• 4 tbsp oil
• 2 carrots
• 2 shallots
• 1 stalk(s) leek
• 100 g celeriac
• 1 sprig(s) of thyme
• 1 tsp tomato paste
• 100 ml red wine
• 3 tbsp herbs, chopped (parsley, rosemary, thyme)
• 3 tbsp breadcrumbs
• salt and pepper
• 3 tbsp butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes

with herb crust

Soak the Roman pot in water for about 10 minutes, then brush with butter. Wash/peel the vegetables, shallots, and 2 garlic cloves, cut into medium-sized pieces, and place them in the Roman pot as a bed. Slice the remaining garlic cloves, pluck the needles from the rosemary sprig, and stud the lamb shoulder with the rosemary needles and garlic wedges. Rub the shoulder with salt and pepper and sear well on all sides in hot oil to develop delicious roasted aromas. Place the shoulder in the Roman pot, add the thyme and remaining rosemary sprig(s), and pour in the wine. Put the lid on the Roman pot and place it in a cold oven. Now heat the oven to 200°C and braise for one hour, then reduce the oven to 150°C and cook for a further 30 minutes (alternatively, use a slow cooker at 85-90°C for around 4 hours; in this case, it is best to insert a meat thermometer and bake until the core temperature reaches 80°C). When the meat pulls away easily from the bone, it is cooked. Remove the lid. For the herb crust, mix the ingredients listed above and spread over the shoulder meat. Place flakes of butter on top and bake uncovered in the oven until the herb crust is golden brown. Serve with savoy cabbage or green beans and various types of potatoes, e.g. rosemary potatoes or potato gratin.