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Slow down and cook.
Braised lamb shoulder with bean and spelled cassoulet: cooking can be so relaxing. An enjoyable experience, meanwhile you can make yourself comfortable at home.
1 lamb shoulder, boneless - bone should still be present
1 sprig of thyme, rosemary, marjoram, sage
2 tablespoons oil
8 cherry tomatoes
2 cloves garlic
200 ml lamb broth
800 ml lamb sauce
black pepper, freshly ground
For the cassoulet
300 g green beans
1 bunch of savory
2 tablespoons oil
400 g Dinkelino (spelt like rice)
100 ml dry white wine
800 ml vegetable stock
100 g butter
fresh herbs, kitchen twine
Preheat the oven to 160°C for a ventilated oven. Rinse the shoulder under cold running water and wipe it dry, lightly salt all over. Then lay them flat on a board, skin side down, and place the herbs in the middle. Roll the meat lengthwise and tie like a rolled roast, leaving the shank exposed.
Clean the vegetables, cut them into large cubes and glaze them in oil. Place in a roasting pan and lay the shoulder of lamb on top. Bake in the preheated oven for about 1 hour 30 minutes. Then baste regularly with lamb stock. After about 2 hours, the shoulder should be finished. 10 minutes before the end of cooking, put the cherry tomatoes in the roasting pan. Remove the finished shoulder from the oven, remove the kitchen twine and let rest.
For the cassoulet, clean and finely chop the beans. In a saucepan, bring water to a boil with salt and a sprig of savory, cook the beans until they are al dente then rinse them in ice water. Peel and finely chop the shallots and finely chop the savory. Heat the oil in a saucepan and brown the diced shallots. Add the Dinkelino and sauté while stirring.
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