Braised shoulder of lamb with beer, with potatoes and wild garlic
1 boneless shoulder of lamb (about 1 ½ -2 kg)
1-2 cloves garlic
1 kg potato
3-4 red onions
10 ramson or basil leaves
1 spring fresh rosemary
sea salt and freshly ground pepper
½ liter dark beer
2 dl. good apple juice
Scratch the shoulder lightly with a sharp knife and rub it with salt and pepper.
Clean the vegetables and cut them into rough pieces
Finely chop the ramson, parsley, rosemary and garlic coarsely.
Place all the vegetables in the bottom of a big casserole or an ovenproof dish
Place the lamb shoulder on top of the vegetables and sprinkle with herbs
Put lamb shoulder in the oven at 200 degrees for approx. 15 minutes. And turn then down to 150 degrees and fry further for 1 ½ -2 hours, put the lid on the pot and be sure to pour a little of the liquid over the shoulder a few times while in the oven.
Take the shoulder out of the oven and let it rest covered for 5-8 min.
Cut the shoulder into slices and arrange them on a warm platter and serve vegetables and the lovely braiser sauce that is in the pot.
Serve with a salad and good bread.