Name: L’agneau braisé aux légumes (Lamb shoulder braised with vegetables)
Yield: Serves 4
Cuisine: French
Ingredients: 600 g shoulder of lamb, cut into 3 cm cubes; 1 large carrot) all roughly chopped; 1 glass white wine; 1 vegetable stock cube; salt and pepper; 4 cloves garlic); 1 tbsp duck or goose fat; 300 g ratte potatoes; 1 medium-sized onion); 1 stick celery); 1 tsp piment d’Espelette

Preparation info

Serves
4

Difficulty
Complex

Appears in

Magrets & Mushrooms

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