Shoulder of lamb alla Fornaia

Preparation:

Preparation: Peel potatoes, onions, garlic and cut everything into thin slices. Grease a baking dish or pan. Spread a layer of potatoes on the bottom, salt, pepper, sprinkle with thyme, cover with onions and garlic. Continue layering until all ingredients are used up. With a sharp knife, make a few incisions on the shoulder of lamb and place it on the potatoes. Salt and pepper. Pour the broth into the bowl. Distribute a few knobs of butter. Bake in a preheated oven at 200 degrees for an abundant hour. Occasionally wet the potatoes with their sauce. Halfway through cooking, cover the pan with aluminum foil. Remove from the oven and let the meat rest covered for about 10 minutes before serving. Accompanying wines: Barbera D'Alba “Superiore” DOC, Breganze Pinot Nero DOC, Sangiovese Dei Colli Pesaresi DOC.