Marinated lamb or beef ragout from the oven

Ingredients for 4 servings:

• 1.2 kg lamb or beef or mixed
• 1 large lemon(s)
• 5 large garlic cloves
• 6 tbsp olive oil
• 300 ml red wine, dry
• 1 tsp, heaped allspice, ground
• 2 tsp, heaped herbs de Provence, shredded
• 1 tsp, heaped salt
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 13 hours 45 minutes

for garlic fans

Rinse the meat with cold water and then pat dry. Trim any tendons and fat, then cut the meat into ragout pieces. Peel and finely chop the garlic cloves. In an ovenproof dish (preferably flat so the ragout pieces can lie side by side), mix together the olive oil, lemon juice, red wine, and spices. Add the garlic cloves, then place the meat in the marinade and turn over. Cover the dish and refrigerate for at least 12 hours (or 24 hours is fine). Turn the meat over once or twice during the marinade. Preheat the oven to 200°C (top/bottom heat) (180°C fan-assisted oven), cover the ovenproof dish, and place it on the middle rack of the oven. Leave it in the oven for 60 minutes. Then remove from the oven and turn the meat over. Then, without a lid or any other covering (e.g., aluminum foil), return it to the oven and continue braising at 180°C (top/bottom heat) (160°C fan-assisted oven) until the meat is nicely browned. This can take another 30 minutes. Serve with boiled potatoes and salad. I like to top it with sour cream and coriander leaves.