Braised Mutton Shoulder with Turnips

Name: Braised Mutton Shoulder with Turnips (Épaule de mouton braisée aux navets)
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: Serves 4 to 6
Cuisine: French
Ingredients: 1 bouquet garni; 3 tablespoons (50 g) butter; 1 shoulder of mutton, boned and trussed; 2 cups (500 ml) low-salt broth; 15 small onions; ⅔ cup (150 ml) dry white wine; 1 lb. (500 g) turnips; 1 pinch sugar; 1 clove garlic

Épaule de mouton braisée aux navets

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

1 shoulder of mutton, boned and trussed
3 tablespoons (50 g) butter

Main course
Gluten-free

Method

Heat the butter in an oval Dutch oven. Gently brown the onions. While they are cooking, peel the turnips, quarter them, and trim them so that they are shaped like large walnuts. When the onions are done, remove them from the Dutch oven and replace them with the turnips. Sprinkle with a pinch of sugar and cook until colored. Set them aside with the onions.