Shoulder Shearling with Potato-Olive Puree and Vichy Carrots

For the shoulder shearling with potato-olive puree and Vichy carrots, first preheat the oven to 180 °C.

Cut root vegetables, leek, shallots and garlic into 1 cm cubes. Wash the meat and pat dry, rub with a little olive oil. Finely grind juniper, allspice, bell pepper, paprika powder, bay leaves and approx. 1 tsp. salt in a mortar, season the shoulder shank all over with it.

Heat about 3 tablespoons of olive oil in a roasting pan, sear the meat for about 2-3 minutes on each side and then set aside from a plate. Now stir-fry the chopped vegetables in the roaster until they take on color, stir in the tomato paste and let it roast a bit. Pour in red wine and soup, add the meat and braise covered at 180 °C for about 90 minutes. Pour gravy over the meat frequently. Remove meat from juices and cut open. Puree juice and thicken with cornstarch if necessary.

Cut potatoes into quarters and boil in salted water until soft. Press through a potato ricer, mix with butter, milk, salt, pepper and nutmeg and bring to the boil again. Chop olives and mix into the puree.

Peel carrots and cut diagonally into slices about 5 mm thick. Peel the onion and cut into wedges. Melt the butter in a pan and fry the onion and carrots a little on all sides. Add sugar and let it caramelize slightly. Season with anise and bay leaf, pour in water and simmer gently for about 5 minutes. Season with salt and

Preparation Tip:

Shoulder shearling with potato-olive puree and Vichy carrots is a wonderful Sunday dish.

Related Recipes:

Stuffed Beef Steak with Bean Puree – *(*) Stuffed beef steak with bean puree and wan-tan leaves. Spread the wan-tan leaves on a surface and defrost... Mango Cream Cheese TartletFor the mango cream cheese tartlets, grease and flour a 26 cm springform pan. Preheat the oven to 180 °C... TafelspitzsülzeCut unpeeled onion in half, roast darkly with the cut surface without fat. Parsley root, 2 carrots, 1/2 leek... Saddle of Lamb in the Crumble Vegetable CrustTrim the lamb saddle clean, scrape the meat and tendons from the bones and cut the back at the spine. Separate... Fennel and Pear Salad with Chicken and Goat CheeseFor the fennel and pear salad, mix 2 tsp honey with sunflower oil and ½ tsp air seasoning. Rinse chicken... Cream of Carrot Soup with Fried ChicoryFor those who love strawberries: Remove the skin from carrots, rinse and cut into slices. Remove skin from... Asian Turkey Meatballs with Beet Salad and Glazed ApplesTurkey meatballs: Mix all ingredients well and set aside to cool briefly. Heat a pan with the olive oil. Brush... PaellaCut the chicken and pork into cubes of about 2 cm. Remove the beard from the mussels with kitchen scissors and... Minced Porcini Mushroom Pâté with Tomato Sauce From the SteamerFor the minced porcini pâté, pour boiling water over porcini mushrooms and set aside. Roast pine nuts in a... Matjes Bean Salad with Mustard Dressing(about 15 min) Cut the beans a little on the top and bottom, cut them into diagonal pieces and blanch them al...