Braised Lamb with Spring Vegetables

Remove the fat from the meat at the beginning and then cut into goulash-sized pieces. Season the meat pieces with salt and pepper and brown them in a sauté pan with olive oil. Add shallots, a little garlic , carrots, celery, tomatoes and paradeis pulp and sauté lightly.

Extinguish with white wine, add veal stock and beef broth and simmer gently for 1 hour.

Rinse the white beans and cook them al dente in a saucepan with enough water seasoned with bacon, salt, a bay spice, a sprig of thyme, a clove and a small onion. Blanch the peas briefly in boiling hot water and cool in iced water. Cook silver onions and finger carrots in a frying pan with butter over low heat until al dente. Season with salt and a little bit of sugar. Skin, seed and dice the tomatoes. Sauté the diced tomatoes and garlic in a frying pan with olive oil, add the basil and thyme, season with salt and pepper. Cool the tomatoes a little bit.

Cut the bread into slices about 1 cm thick and toast them in a frying pan with olive oil until crispy on both sides. Next, place the tomatoes on the bread slices.

When the meat is soft, cut it out, strain the sauce, cook a little bit. Bind the sauce with some cold butter flakes, stir in rosemary and a little bit of lemon thyme and season.

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