Braised Shoulder of Lamb with Turkish Mush and Stuffed …

Trim the lamb shoulder, put in the bones again, rub heartily with the spices, tie tightly with kitchen twine and lard with garlic strips. Soak in oil and Rioja for 24 hours.

Remove the meat and place it in a roasting pan. Put it in the oven preheated to 240 °C and roast it for 10 minutes, basting continuously. Reduce temperature to 160 °C and roast for about 90 min. From time to time pour in a little water or possibly soup.

Always turn the shoulder to the other side.

Peel kohlrabi, cut in half. Cook in salted water until tender. Using a round cookie cutter, pierce 2 cm deep into the desired cavity and hollow out. Chop the hollow into small pieces. Cut onion, bacon and root vegetables separately into small cubes.

Heat butter, brown bacon, add onion and sauté. Stir in root vegetables, sweat briefly, add chopped kohlrabi, pour in a small amount of soup and steam briefly until soft, then season. Pour the quantity in kohlrabi. Pour the soup into a fireproof dish, put the kohlrabi in it and steam it in the oven heated to 180 °C with the lid closed. Sprinkle with parsley.

Boil butter, milk, water, salt and some freshly grated nutmeg. Pour in semolina and stir until the porridge separates from the dish. Transfer polenta to a flat, oiled surface F

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