L’agneau braisé aux légumes

Lamb shoulder braised with vegetables

Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

While local people tend generally to serve their lamb pink, or even rare, a shoulder requires longer cooking to release the larger proportion of fat. For this reason it is sometimes served after long cooking, rather than as a quick roast.

Ingredients

  • 1 tbsp duck or goose fat
  • 1 medium-sized onion)
  • 1 large

Method

Heat the fat in a cocotte with a tight-fitting lid, then sweat the chopped vegetables without browning them. Add the lamb pieces. Dissolve the stock cube in a little water and add to the cocotte with the wine. Pour over water to cover, season, bring to the boil and allow to simmer very gently for 2 hours.

Meanwhile, partly boil the potatoes for 15 minutes. Add the potatoes