Braised Lamb Shoulder with Spring Vegetables - Navarin Printanier
- 2 kg lamb Shoulder (cut into 1 inch pieces )
- 50g clarified butter
- 1 large carrot (finely diced)
- 1 large onion (finely diced)
- 30g flour
- 200ml dry white wine
- 1 litre chicken stock
- 3 tomatoes (deseeded and chopped)
- 3 cloves garlic (roughly chopped)
- 1 bouquet garni (1 rib of celery, 1 leek, 1 sprig off thyme, 1 bay leaf and 4 parsley stalks all tied together with string)
To Serve: Steamed Spring Vegetables (i.e. baby carrots, baby turnips, baby onions, peas, and new potatoes)
Heat clarified butter in a large heavy based pan, over a high heat. Put in lamb pieces and seal on all sides.
Lift out lamb and place in a casserole dish and season with salt and pepper. Add the diced carrots and onions to the pan, and cook until soft (approximately 4 minutes).
Add the flour and cook 2 minutes longer.
Add the wine and chicken stock, stirring constantly. Bring to the boil, and add the tomato, garlic and bouquet garni. Pour this mixture over the lamb.
Cover with lid (or foil) and cook in the oven for 2 hours at 160 C (or until tender).
Remove the lamb from the liquid and keep in a warm place.
Strain the liquid into a saucepan. Remove any fat off the surface of the liquid by skimming with a spoon. Reduce the liquid over a high heat to thicken it to a sauce consistency, (i.e. until it coats the back of a spoon). Pour the sauce over the lamb and check the seasoning.
Serve with steamed spring vegetables and chopped parsley.