Spicy lamb in red wine sauce

Melt-in-your-mouth lamb stewed in red wine takes a long time to cook, but the tastier it turns out. Meat, pre-marinated with olive oil, oregano and cumin, cooked over low heat, becomes unusually juicy. During simmering in the oven, the lamb literally falls off the bone.

1. Calories
   127,3 kcal
2. Protein
   7,35 gram
3. Fat
   8,99 gram
4. Carbohydrates
   2,02 gram
5. ~ Time
   3 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Baranin on the bones

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   700 g
2. Red wine

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   1 glass = 200 g
3. Meat broth

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   0.5 l = 500 g
4. Onions

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   2 pcs. = 160 g
5. Carrot

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   1 piece = 100 g
6. Garlic

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   4 cloves = 20 g
7. Black pepper ground

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   to taste
8. Cinnamon

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   0.5 tsp. = 2 g
9. Oregano (oregano)

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   0.5 tsp. = 2 g
10. Coriander

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    0.5 tsp. = 2.5 g
11. Bay leaf

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    2 pcs. = 2 g
12. Olive oil

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    50 g
13. Salt

    ---

    
    to taste
14. Zira / Kumin

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    0.5 tsp. = 3 g

Steps:

1. 
   Wash the lamb under running water, dry with a paper towel and cut into portions. Finely chop the garlic, put it in a bowl, add all the seasonings, salt, olive oil and mix well. Rub the pieces of meat with this mixture on all sides, place in a deep bowl, cover with a lid and leave to marinate for 40 minutes. Cut the carrots into 1 cm thick slices and the onion into large half rings. Also prepare a dish in which the meat will first be fried on the stove and then baked in the oven.
2. 
   Pour oil into a saucepan with a thick bottom, put it on the fire, add the lamb there and fry on all sides, let the fat on the meat render out. Then add cinnamon, carrots, onions and cook for another 5 minutes. After the onions and carrots are lightly stewed and saturated with oil, pour wine into the pan and let it simmer so that the wine evaporates a little.
3. 
   Add the meat broth and bay leaf to the pan, let it boil and place in a hot oven. Cook for 2 hours at 160℃. Do not cover the dish with a lid. The dish is ready when the meat easily separates from the bone.
4. 
   Place the lamb on a plate and pour over the wine sauce in which it was stewed. As a side dish, serve new potatoes in their skins, baked with rosemary.