A delicious meal, cooked in one pot

Ingredients

• 4 fresh lamb thighs
• Fresh herb from Provence, such as: tarragon, thyme, marjoram, rosemary, fresh garlic, sea salt and ground pepper.
• 15-20 shallots
• 10-12 cherry tomatoes
• 500g small potatoes
• Spices
• Some red wine

Preparation

1. Spice the lamb meat with sea salt and pepper. Fry in some oil till golden brown.
2. Add the herbs and fresh garlic to taste and place in a pre-heated oven (130 degrees Celsius) for 2 -2 ½ hours. The lamb must be soft and roasted golden brown.
3. 30 minutes before removing the lamb, add the shallots and potatoes and allow them to cook in the meat stock for 5 minutes before adding the cherry tomatoes.
4. Remove the lamb, large pieces of herbs (such as the twigs of thyme and rosemary), potatoes and shallots.
5. Add the red wine to the liquid left in the pot and add some starch to thicken the gravy.
6. Perfect side order would be: stewed fennel, spinach, glazed carrots, ratatouille, etc.