Braised lamb. Lamb slow roasted in red wine, herbs and spices. Meat that falls off the bone? Yes, that is it.. Thanks Felix!
1 diced carrot
1 diced onion
3 cloves garlic
500ml Red wine
1. Everything goes into a casserole dish
2. Bake on #combisteam hot air humid 180c for 1 hour
3. Then loosely cover top with foil (to prevent over browning of the top)
4. Continue at 140c for 5 hours
Serve with couscous, steamed veggies and a dollop of Greek yogurt and topped with a mix of chopped mint & parsley with a touch of lemon juice and olive oil, salt & pepper.