Braised lamb shoulder with veg

By patstrand

Ingredients

• 1 lamb shoulder, square cut , bone-in (5lbs)
• 1 Tbs canola oil
• 2 celery stalks, chopped
• 3 carrots chopped
• 1 onion quartered
• 4 sprigs thyme
• 3 sprigs rosemary
• 1 bayleaf
• 6 cups beef stock
• 2 each carrots,turnips, parsnips
• 41/2 tsp sugar
• 1 tsp butter.

Details

Servings 6

Preparation

Step 1

Preheat oven to 275*
Season lamb with salt and pepper.
Heat roasting pan across 2 burners, ad oil and sear lamb on all sides.
Place carrots celery, onion and herbs in pan, add stock. Cover tightly and braise in oven 3 hours until tender.
Meanwhile chop root vegetables. Boil each type separately until tender.
Remove foil from lamb and allow to cool in liquid.
Divide into portions and strain braising liquid and reduce.
Divide lamb and veg among plates and serve sauce over each.