Lamb shoulder

Suitable for celiacs , Meats

    • 2 shoulders of lamb of 900 g
    • 2 onions cut into large pieces
    • 2 whole garlic
    • 3 tomatoes cut into quarters
    • 1 glass of stale wine
    • 1 bay leaf
    • Rosemary
    • Rudder
    • Extra virgin olive oil
    • Salt
    • Water

    • https://www.gastroteca.cat/wp-content/uploads/Espatlla-de-corder-Carns-scaled.jpg

    • Preparation

      Salt, pat and sprinkle shoulders with extra virgin olive oil, and place in the oven.
      Once they are browned, add the onion, garlic, tomatoes, bay leaf, rosemary and thyme.
      Let the vegetable stir fry and reduce the wine in it.
      Add slices of water and cook until your shoulders are cooked inside and crispy on the outside.

      Variations:
      It can be accompanied by mushrooms.

    • Source: Corpus of Catalan Cuisine
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