Another example for comfort food, the right food for this time of the year.
Enjoyed with a nice glass of Red.
Ingredients:
200 g white onions
6 garlic cloves
1 red chili
50 g bacon
800 g tomatos
4 lamb stilts, ready, à 400 g
Salt
Pepper
7 tablespoons olive oil
150 ml white wine
500 ml lamb stock
1 / 2 cinnamon stick
2 cloves
Juice of one organic lemon
1 sprig rosemary
6 stalks thyme
80 g raisins
40 g pine nuts, toasted
100g black olives in oil, pitted
Method:
1. Cut onions and garlic into thin slices, chilli into thin rings. Finely dice the bacon, quarter the tomatoes.
2. Pat dry stilts and add salt and pepper. Heat 5 tbsp olive oil in a heavy roasting pan and fry the lamb stilts over medium heat until golden brown all around. Remove.
3. Put rest of olive oil in the roasting pan, fry onions, garlic, chili and bacon until lightly browned at medium heat. Then add the tomatoes, stir and fry everything for 4-5 minutes at high heat. Add white wine, lemon juice and lamb stock and let boil up. Then add the cinnamon, cloves and lamb stilts, put in a preheated oven at 180 degrees (gas 2-3),on the second rail from below for 2 1/2 hours, simmer open, turning the meat several times, and pour over with cooking liquid.
4. Remove the cinnamon after 1 hour cooking time, otherwise the aroma might be a bit too strong.
5. Add plucked rosemary and thyme, raisins, pine nuts and drained olives after 2 hours of cooking time to the meat.
Serve with baguette.
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