Good to know:
If necessary, cut the lamb shoulder by the butcher so that it fits into the cooking pot. You can spend seven and a half euros for a kilogram of lamb shoulder, frozen from New Zealand, or fresh from North Frisian dikes well once twelve to 13 euros.
Torsten Roemling recommends the fresh version, which costs around 20 euros in total. This goes well together with an opulent southern French red wine, from the Rhone, from the Roussillon or the Languedoc.
Roughly dice the onions and garlic, quarter a carrot lengthwise and cut into slices, finely dice the pitted peppers. Brown the shoulder in oil on all sides in a large saucepan, season with salt, season with pepper and add the vegetables. Once well colored, sprinkle the spices and extinguish with the red wine. Cook at medium temperature with the lid closed for about 15 minutes. Now add the pizza tomatoes, stir once, put the lid back on and cook at a low temperature for another 80 to 90 minutes.
Cut the beans into one centimeter thick slices, quarter the second carrot lengthwise and also cut into narrow slices. Peel, seed and dice the bell bell pepper. Cook these vegetables in vegetable soup for three to four minutes. Pour the clear soup through a sieve and collect. Briefly rinse the vegetables under cold water so that they do not cook further and retain their color. Add the cold
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