Lamb in White Wine

Cut the meat into pieces, rinse and dry. Clean or peel the celery and onion and chop them. Sauté the vegetables in a heavy bowl with a little olive oil. Add the garlic and after a few minutes also the bacon. Add the pieces of meat to the pot, sprinkle with a little parsley, season with salt and pepper and simmer for 10 minutes on the lowest heat with the lid closed. Stir from time to time. Pour in the wine and continue to simmer uncovered until the wine is completely reduced. Add two ladles of clear soup, bay spice and marjoram and simmer the lamb on low heat with the lid closed for 1 hour and 10 min. Remove the saucepan from the heat and fold in enough parsley.

Our tip: Use bacon with a subtle smoky note!

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