Umbrian Stew – Jürgen Flimm

Remove the skin from the onion and garlic, dice the onion and halve the garlic. Remove the meat from the bone and cut into cubes about three to four centimeters thick.

Heat the olive oil in a roasting pan and sauté the onions and bacon until translucent. Add the lamb and brown well on all sides. Extinguish with the red wine and remove the drippings, add the bacon rind and bones.

Add garlic, dried mushrooms, thyme, salt, rosemary leaves, bay leaf, pepper and whole unpeeled tomatoes and cook covered for about thirty to forty-five minutes (depending on the meat).

In the meantime, peel the carrots and cut them into slices about five millimeters thick, peel the potatoes, rinse them and cut them into quarters.

Add the potatoes and carrots, season the stew again and cook for another fifteen to twenty minutes.

Serve the stew in deep plates.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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