Ingredients:
1 lamb (2.5 - 3 kg),
1 bottle of white table wine,
1 tablespoon chopped herbs,
1 liter of broth.
For marinating:
½ glass of white table wine,
1 teaspoon paprika,
5-6 cloves of garlic,
3-4 bay leaves,
salt,
ground black pepper.
Vegetables for the vegetable "pillow":
1 carrot root,
1 onion,
1 parsley or celery root.
For the sauce:
2 onions,
1 glass of stewing broth,
2 tablespoons of vegetable oil,
paprika,
salt,
ground black pepper.
Preparation:
Cut the lamb into portions. Chop half the garlic. Make slits in the meat and insert the garlic slices. Brush with the spice mixture and chopped garlic, drizzle with wine, and marinate for 12-24 hours (depending on the age of the lamb). Place a layer of coarsely chopped vegetables in a thick-bottomed dish. Place the marinated lamb pieces on top in the following order: legs, shoulder, and ribs. Pour a 1:1 mixture of white wine and broth over the lamb, making sure the liquid covers the meat. Simmer over low heat, covered, for 30-50 minutes. Remove the lamb from the oven, drain, and brown in the oven.
When serving, sprinkle the meat with chopped herbs. Serve the sauce separately.
Preparing the sauce:
Fry finely chopped onion in vegetable oil until golden brown, pour in the broth, simmer over low heat until puree-like consistency, season with spices.
