Braised Mutton Shoulder with Turnips

Épaule de mouton braisée aux navets

Preparation info
  • Serves

    4 to 6

    • Difficulty


    • Ready in

      3 hr 30

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About


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


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.