For ➍1.5 kg lamb shoulder (boneless)
butter
salt & pepper
2 onions
1 clove garlic
2 tbs flour
75 cl traditional Belgian gueuze
bouquet garni
4 carrots
4 turnips*
500 g potatoes
6 endives
150 g pickled onion
1 tbs powdered sugar
1 tbs chives, finely chopped
Cut the lamb into strips. Brown in butter. Season with salt and pepper. Cut onions finely, sauté with garlic. Sprinkle with flour, add to the meat. Add beer and bouquet garni. Bring to a boil and simmer for 70 m on low heat.
Dice carrots, turnips, potatoes and endives. Peel the pickled onion. Caramelise all vegetables in butter and sugar. Add to the meat. Cook for another 15 m. Season to taste and remove bouquet from the pan. Sprinkle with chopped chives..
Serve with winter vegetables like celery and potatoes.
Dice carrots, turnips, potatoes and endives. Peel the pickled onion. Caramelise all vegetables in butter and sugar. Add to the meat. Cook for another 15 m. Season to taste and remove bouquet from the pan. Sprinkle with chopped chives..
Serve with winter vegetables like celery and potatoes.
*Replace with parsnips.
