- Two shoulders of lamb.
- 1 head of garlic.
- 1 medium onion.
- Olive oil.
- 1 bay leaf.
- Salt , ground black pepper.
- 1 liter of water.
- ½ liter ( 2 glasses ) of Vino Especial para Cocinar “El Guiso”.
Cut the head of garlic in half , unpeeled and rub them well with meat everywhere. Season and let rest a couple of hours .
In a baking dish bottom and that is greater than the shoulders , so that when this release their juice , this fall all in, put the head of garlic that we used , bay leaf , water, Vino Especial para Cocinar “El Guiso” and a little salt and put it in the bottom of the oven.
We spread the blades with lard and place on oven rack and a half to get into this high. The oven should be preheated to 180 º. Spinning will monitor every ten minutes seizing this moment to give a flow to the shoulders with the stock font . Know they are tender when clicking with a fork , it does not stick to the meat.
To prepare the sauce , a can of ‘ll ½ kg of sofrito ” El Guiso ” when it is hot onion, add a teaspoon of flour , stir until flour is incorporated. Then we add the broth , stirring source . If too thick , you can add a little more water and wine in the same proportion. Let it boil ten minutes and finally correct salt .
It can serve the shoulders with the sauce in the same baking dish present in sauceboat .