Slow-braised lamb shoulder

Ingredients for 4 servings:

• 2 large onions
• 100 g soup vegetables, fresh
• 1 bottle of dry red wine
• ½ liter vegetable broth
• some thyme sprigs, fresh
• some stalks of rosemary, dried
• a few garlic cloves
• 4 m.-sized tomatoes
• 1 can of tomatoes, chopped or peeled
• 1 tbsp, heaped oregano
• 1 tbsp, heaped marjoram
• some salt and pepper
• some nutmeg
• some olive oil
• 2 bay leaves
• 5 juniper berries
• 2 kg lamb shoulder(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Finely crush half of the spices in a mortar and pestle or chop them finely with a knife. Cut small pockets into the meat and insert the garlic. In the roasting pan, massage the meat with the spices and olive oil, filling the pockets as well. Peel the remaining ingredients, if necessary, and add them to the roasting pan. Cover with the liquid until the roasting pan is filled to the brim. This is very important, as otherwise the meat will turn black and the sauce will be too thick. If necessary, add a 1:1 water-wine mixture. Close the roasting pan and braise unopened in the oven at 180°C for 3.5 hours. If you prefer the meat to be a little firmer, you can shorten the braising time by one hour. If you want the sauce to be a bit fruitier, simply add curry and fruit of your choice. The recipe is also suitable for other types of meat.