Easy to make, this recipe for Braised Lamb Shoulder and its seasonal vegetable stew is a real delight.
Ingredients for 4 persons :
- 1 carrot
- 1 onion
- 150 g of pork belly
- 6 podsgarlic
- 800 g shoulder of lamb (boneless in pieces)
- 4 tbsp. of clarified butter
- 25 cl of white wine
- 50 cl of chicken broth
- 1 bouquet garni
- 500 g of potatoes news
- 300 g of peas (or snow peas or others)
- 1 bunch of new onions
- 70 g butter
- Salt, freshly ground pepper
Braised shoulder of lamb, stew of seasonal vegetables
- Peel, wash and cut the carrot and onion into small cubes.
- Cut the breast into bacon.
- Peel and remove the germ of a clove of garlic. Crush it.
- Whiten the breast.
- Brown the shoulder of lamb in clarified butter. Add the carrot, onion. Cook for a few minutes. Add the blanched breast, then the white wine. Let reduce slightly for 5 minutes. Pour 30 cl of broth. Add the crushed garlic and the bouquet garni. Season. Cover and cook for 1 hour 30 minutes on low heat or in the oven at 180 ° C (th. 6). Monitor the reduction in fluid. If it is too fast, add a little broth during cooking.
- Wash and scrape the new potatoes.
- Shell the peas.
- Peel the new onions, keep the stems.
- Cook the peas in boiling salted water for 5 minutes. Cool them in cold water.
- Sauté the potatoes in 50 g of butter.
- Cook the onions and remaining garlic cloves in a sauté pan with 20 g of butter. Add a little broth until halfway up. Season.
Cover with a disc of greaseproof paper, cook until the liquid evaporates.
- Gently mix all the vegetables.
- Check the cooking of the meat. Remove the bouquet garni.
- Serve the vegetables with the meat drizzled with its juice.
Cooking vegetables in a stew uses just the water needed to cook them. It limits the loss of mineral salts, since the water is not thrown away as in cooking with water.
Blanch: immerse for a few minutes in a liquid (start cold for citrus zest, bacon ... or boiling for green vegetables, for example) brought to the boil in order to soften or reduce the tanginess of an ingredient.
Recipe: A. Beauvais, Photo: F. Hamel