For ➍-➏ *1 boneless, trimmed shoulder of baby lamb, weighing approximately 1,250 kg**
60 cl red wine
60 cl water
250 g pearl onions, peeled
1 tbs black peppercorns
6 pieces allspice
1 bay leaf
250 g mushrooms, halved
250 g sliced carrots
6 garlic cloves
4 tbs vegetable oil
Place the oil in large Dutch oven over medium heat.
Season the lamb shoulder with sea salt and pepper. When the oil is fragrant and rippling, brown it on all sides in the Dutch oven. Once the lamb is nicely browned, remove and reserve.
Add the vegetables, spices and garlic. Cook, stirring frequently, for about 10 m to caramelize the mushrooms and onions.
Return the lamb to the pot. Add the water and wine. Bring to a simmer, cover and lower heat to retain a slow simmer. Cook on the stove top for 90 m, covered, turning the lamb every 30 m.
Remove lamb and vegetables to a platter, and let rest for 10 m.
Meanwhile, reduce your sauce over medium heat, uncovered in the Dutch oven, until it has some body and is able to coat the back of a spoon.
Slice the lamb and drizzle with the sauce. Season and serve.
Season the lamb shoulder with sea salt and pepper. When the oil is fragrant and rippling, brown it on all sides in the Dutch oven. Once the lamb is nicely browned, remove and reserve.
Add the vegetables, spices and garlic. Cook, stirring frequently, for about 10 m to caramelize the mushrooms and onions.
Return the lamb to the pot. Add the water and wine. Bring to a simmer, cover and lower heat to retain a slow simmer. Cook on the stove top for 90 m, covered, turning the lamb every 30 m.
Remove lamb and vegetables to a platter, and let rest for 10 m.
Meanwhile, reduce your sauce over medium heat, uncovered in the Dutch oven, until it has some body and is able to coat the back of a spoon.
Slice the lamb and drizzle with the sauce. Season and serve.
*For 2, use slices of leg of lamb. Brise and add to the stew (10 cl wine, 10 cl water, 200 g mushrooms and 200 g carrots, 3 bulbs of garlic, for 25-30 m on moderate heat. Serve.
**To ensure the lamb stays moist while braising, have the butcher roll and tie the roast for you, running a small thin piece of lamb fat down one side.
