Schöpsernes (lamb stew)

Serves 4

1.5 kg lamb
600 g potato (waxy)
1 celery stalk
1 onion
2 spring onions (or 2 shallots)
1 clove of garlic
2 carrots
1 tbsp tomato purée
¼ l white wine
1 l meat or vegetable stock
1 bay leaf
1 sprig thyme
1 sprig rosemary
Olive oil for browning
salt, pepper

Cut the celery, carrots, onion and spring onion into small cubes.
Fry the lamb well in olive oil, salt, pepper and remove. Fry the finely chopped vegetables in the same pan and add the tomato paste. Add the meat, except for the chops and ribs, back to the vegetables in the pan, toss briefly and deglaze with the white wine. Reduce the wine slightly. Pour in the stock, add the halved garlic clove, the bay leaf, the sprig of rosemary and the sprig of thyme and simmer, covered, for 20 minutes. Peel the potato, cut into cubes and add to the stew. Add the chops and the ribs. Braise for another 20 minutes, adding more soup if needed. Season with salt and pepper and serve.

TIP: you can also use mutton meat for the traditional “Schöpsernes” stew. This must stew for about 1 ½ hours.
The stew is easy to prepare and and saved in the freezer.