Bean Pod Stew with Lamb Shoulder and Potatoes

A bean recipe for every taste:

Cook the lamb with the bay spice, clove, allspice seeds and a little salt in about 1 to 1, 5 hours. In the meantime, remove the peel from the potatoes, cut them into cubes and soften them, as well as make the runner beans with savory in a little water, add in the broth and reduced lamb broth. Now drain the potatoes and add to the beans form. Add the lamb meat as well. Let everything briefly boil together and season with pepper and salt. As with most stews, it tastes almost better reheated a day later! Tip: This stew can be varied to your heart’s content. Instead of lamb, you can also use beef.

You can also omit the savory and replace it with a bunch of greens (leek, celery, carrot, parsley).

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