Töginger lamb neck braised, from the Roman pot

Ingredients for 4 servings:

• 1 piece(s) of lamb (neck), other pieces are also suitable
• 3 garlic cloves, peeled and chopped
• 1 tbsp mint, finely chopped
• 1 tbsp caraway powder
• 100 g smoked streaky bacon, finely sliced
• 2 onions, cut into wedges
• 125 ml white wine
• 1 lemon(s), juice and zest
• 250 ml broth
• 1 tbsp honey
• 1 gr. can/n beans, white
• 1 can of tomatoes, peeled
• 1 sprig(s) of thyme
• 1 sprig(s) savory
• 1 sprig(s) lovage
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rub the meat with pepper and salt and place it in the watered Roman pot. Mix the mint, garlic, caraway, lemon zest, and onions with the bacon and add to the meat. Stir in the honey, white wine, broth, and lemon juice. Place the covered Roman pot in a cold oven and preheat to 180-200°C. Then braise for another 100 minutes at 160-180°C. Add the beans, tomatoes, lovage, savory, and thyme and cook for another 20 minutes with the covered pot. Serve with pasta or spaetzle.