← Nouns Cooking · French

Ingredients

• 1.3 kg boneless lamb shoulder, cut into 5 cm chunks
• salt and black pepper
• 3 tbsp Vegetable oil
• 1 Onion, chopped
• 3 cloves Garlic, crushed
• 2 tbsp Tomato purée (paste)
• 3 tbsp Plain (all-purpose) flour
• 200 ml dry white wine
• 1 l lamb or chicken stock
• 3 sprigs Thyme
• 2 Bay leaves
• 500 g baby potatoes, halved
• 2 Turnip, peeled and cut into wedges
• 3 Carrot, cut into thick batons
• 12 pearl onions or small shallots, peeled
• 150 g frozen peas
• 1 handful Parsley, chopped

Method

1. Heat the oven to 160°C (140°C fan, 325°F). Pat the lamb dry and season well. Heat the oil in a large casserole over medium-high heat and brown the lamb in batches for 4–5 min each, until well coloured. Set aside.
2. Lower the heat to medium, add the onion and cook for 5 min until soft. Stir in the garlic and tomato paste for 1 minute, then sprinkle over the flour and stir until it disappears.
3. Pour in the wine and let it bubble for 1 minute, scraping up the browned bits, then add the stock, thyme, bay and lamb. Bring to a simmer, cover and move to the oven for 1½ hours.
4. Stir in the potatoes, turnips, carrots and pearl onions, pushing them under the liquid. Cover and return to the oven for 45 min, until the lamb is very tender and the vegetables are cooked through.
5. Set the pot on the hob, stir in the peas and simmer uncovered for 5 min, until they are bright and the sauce coats a spoon. Skim off any fat, season, fish out the herbs and scatter with parsley.

Tips

• Shoulder stays juicy over a long braise; leg meat turns dry.
• Make it a day ahead without the peas, chill, lift off the set fat, then reheat and add the peas.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food Great British Chefs