Sauerbraten From the Lamb

Perhaps your new favorite bean dish:

1. Clean and coarsely chop onions, carrot, leek and celery. Place in a saucepan with bay spice, vinegar, red wine, peppercorns, rosemary and juniper berries. Pour in the meat so that it is just covered and marinate in it for 3 to 4 days.

Take it out, rub it well dry and sear it in a roasting pan. Remove and set aside.

Remove the vegetables from the marinade and sauté them together with the paradeis pulp in the roast stock of the leg of lamb. Dust with flour and add the marinade. 4.

4. add the leg of lamb, put it in the oven heated to 180 degrees and steam for 60 minutes. Next, take out, strain the sauce and season strongly with salt and freshly ground pepper.

Serve: Potato dumplings, bean pods

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