Recipe: Winterstellgut's braised lamb shoulder with oven tomato puree and broad beans

With our latest recipe, Erwin Werlberger reveals his special ‘braised lamb shoulder with mashed oven tomatoes and broad beans’ recipe.
Bon Appetit!

Ingredients for 4 persons

For the lamb

  • 2 pieces deboned milk-lamb shoulders
  • One branch of rosemary and thyme  
  • 1 garlic clove
  • 2 onions
  • 2 sticks of celery
  • 1 small celeriac
  • 2 carrots
  • 3 tbsp tomato paste
  • 1 can of tinned tomatoes (Pelati)
  • 750ml of red wine
  • 50g of butter oil for searing
  • Salt & pepper

for the beans

  • 1 kg of broad beans
  • Some butter, olive oil and poultry stock for heating
  • Salt, pepper & nutmeg

for the tomato puree

  • 1kg of washed and diced ripe tomatoes
  • 3 tbsp tomato paste
  • 3 tablespoons of ketchup
  • 2 diced potatoes
  • 2 peeled and diced onions
  • 1 garlic clove
  • 4 tablespoons of sugar
  • 1 bay leaf
  • 1 thyme branch
  • 1 basil branch
  • 100ml of white port
  • 50ml of olive oil
  • Salt, pepper, cayenne pepper


  • Heat up the pan. Season the lamb shoulder with salt and pepper, fry on all sides and remove from the pan.
  • Sauté the diced vegetables in the pan, add in the tomato paste and lightly roast for half an hour. Deglaze with red wine, add the pelati, herbs and garlic clove and braise in a roasting pan with the lamb shoulder in the oven for about 2 to 2.5 hours at 175°C.
  • Open the broad beans, blanch, quench in iced water and remove the shell. Heat a pan with butter and olive oil, add the beans, season, add the poultry stock so that it is soft and mushy (not too liquid).
  • For the tomato puree, sauté the tomatoes, onion and garlic in olive oil, add the sugar to caramelise and season. Add the tomato paste and herbs and simmer briefly.
  • Cook the potatoes gently for a short while, peel and squeeze through a press. Pour port wine on the tomato ragout whilst cooking, let it reduce and season. Then pass through a sieve and mix with the potatoes and the ketchup. Season to taste.
  • Remove the meat from the roasting pan and portion onto preheated dishes.
  • Plate the tomato ragout and the broad beans nicely and serve.



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Braised lamb shoulder with oven tomato puree and broad beans

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Braised lamb shoulder with oven tomato puree and broad beans