Meat in kazan in the oven

2 servings
3 hours

How to cook meat in Kazan in the oven? Prepare all the products listed in the recipe. To make the meat as juicy as possible, take large pieces on the bone (100-150g each) with layers of fat. The recipe used ribs. I took lamb, but you can take any meat of your choice (only take into account that the cooking time can change).

Rinse and dry the lamb with a tea towel or paper napkins. Peel the garlic from the husks, wash and dry.

In a frying pan, heat the vegetable or olive oil. Fry the garlic cloves until colored. Remove the garlic from the pan, set aside for a while.

In the same oil, fry the lamb ribs on all sides until golden, appetising crust appears.

Transfer the fried ribs to a cauldron or a saucepan with a thick bottom and edges. You can use the gooseneck, in it the meat will also turn out amazingly tasty. Put on the heat and pour in the cognac. If you do not want to use alcohol, skip this and the subsequent step. Go straight to step # 7, adding spices.

Set fire to cognac. Be extremely careful! Alcohol ignites easily and quickly, do not burn!

When the cognac burns out and all the alcohol evaporates, add all the lamb spices and salt to taste. I used dry rosemary, ground coriander, a mixture of ground peppers and basil.

Stir the meat and add the garlic. Do not mix anymore.

Cover the cauldron with parchment paper, and then with a tightly fitting lid. Send the cauldron to a preheated oven. The temperature should be set to medium so that the meat languishes and does not burn during the cooking process. I set the top-bottom mode, temperature 150-160 degrees and baked for about two hours. If you have large pieces, then the languishing time in the oven will increase.

The lamb in the oven is ready, serve exclusively hot. Sprinkle the finished meat on top with fragrant fresh herbs as desired.

Offer potatoes for meat, cooked in various ways and fresh vegetables.