Lamb Shoulder with Onions
Ingredients
- Ingredients
- 1 Lamb shoulder (ready to cook, with rind, 2 kg)
- 2 Tbsps medium hot Mustard
- salt
- freshly ground peppers
- 1 tsp fennel seeds
- 1 tsp freshly chopped rosemary
- 4 Tbsps olive oil
- ½ Celery root
- 5 shallots
- 1 fresh garlic clove
- 2 scallions
- 1 Tbsp Tomato paste
- ½ l dry Red wine
- 300 milliliters Vegetable broth
- 1 sprig thyme
- 2 sprigs rosemary
- 2 bay leaves
- 2 allspice
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Coat lamb shoulder with mustard, salt and pepper to taste, fennel seeds and minced rosemary, wrap in foil and marinate for 2 hours in refrigerator. Heat olive oil in a roasting pan, brown the meat on all sides and take out of roasting pan.
Peel celery root and dice. Peel the shallots and cut in half if necessary. Cut garlic in half crosswise, rinse the scallions, trim and cut into pieces.
Sauté vegetables in remaining olive oil in the roasting pan, add the tomato paste, cook a little longer and deglaze with a little red wine. Bring to a boil, then add the remaining wine and the broth and put meat in the pan.
Add herbs and spices, bring to a boil, cover and roast in the preheated oven about 1 1/2 hours. Remove from pan, season again and serve.
