Ingredients

• 600 g boneless lamb
• 80 g bacon (pancetta)
• 2 medium onions
• 1 carrot
• 10 g celery root
• 1/4 liter white wine
• 2 teaspoons lemon juice
• ground nutmeg
• 1 egg yolk
• 40 g goat cheese or 40 g sheep's milk cheese, grated
• 1/4 teaspoon butter
• 2 teaspoons olive oil
• pepper
• salt

Instructions

1. Sauté onion in mixture of butter and olive oil.

2. Add carrot, bacon and celery and sauté it shortly.

3. Cut the meat to walnut size.

4. Sauté meat until gets colour and starts to release liquid.

5. Than add wine and cook until liquid partly evaporates.

6. Add water to cover meat and cook until it is soft (about 90 min; add water if necessary).

7. Before it is done add nutmeg powder, salt, pepper.

8. Cook for more 10 min and add before mixed yolk, cheese and lemon in “brodet”.

9. Cut the fire, and wait 10 minute before serving.

10. Serve with noodles or flour gnocchi.