Braised Shoulder of Lamb with Bean Ragout

Perhaps your new favorite bean dish:

In the shoulder of lamb a small bit of finely diced garlic, thyme and rosemary form, season with salt, season with pepper and roll up the meat and tie like a rolled roast. In a frying pot with a little bit of oil, fry it all around, then take it out. Now in this saucepan fry the lamb bones, add the diced vegetables, then add the garlic cloves, parmesan and the remaining kitchen herbs. Extinguish with red wine, bring to a boil, then pour 200 ml of water or beef broth. Now pour in the sautéed lamb shoulder one more time, cover the saucepan and simmer in the stove at about 100 °C for 3 hours. If necessary, perhaps add a little red wine.

Now remove the roast and keep warm. Strain the roast stock through a sieve, reduce by boiling and then season. In the meantime, remove the yarn from the roast. Now brush with mustard of your choice, sprinkle with fresh white bread crumbs (mixed with a little chopped thyme), put on butter flakes and brown over high top heat for 10 min.

For the bean ragout, boil bean strips and potato cubes separately in boiling hot water for a few min, then ice cold. Fry the finely diced bacon, add the diced onion, sauté briefly, then add the beans and potatoes. Add pepper, salt and clear soup. Cook slowly. At the end, season well and add B

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