1kg boned lamb shoulder
1kg lamb rib rack
200g onion, peeled and cut in mirepoix
200g carrots, peeled and cut in mirepoix
1 bouquet garni (rosemary, thyme, bay leaf)
4 garlic cloves, peeled and crushed
4 fresh tomatoes, chopped
Chicken stock or water
1 tbsp flat leaf parsley, chopped
100ml vegetable oil
1 tbsp flour
1 turnip, peeled and roughly chopped
1kg kipfler potatoes
250g pickling onions
Salt and pepper
250ml dry white wine
1 tsp sugar
Blanched baby carrots, turnips and green peas
Cut the meat in pieces about 5cm cubes.
In a cast iron cocotte (or heavy based casserole dish with lid), heat a little oil with a knob of butter and when hot, add the lamb pieces and brown on all sides.
Add the onion and carrot and a little more butter, and cook for another five further minutes, stirring well.
Remove excess fat.
Add flour to the meat and vegetables and cook for a minute or two.
Deglaze with the white wine and reduce to evaporate the alcohol.
Add the tomatoes.
Add chicken stock or water to the level of the meat; add the bouquet garni, turnip and garlic. Season with salt and pepper
Cover the cocotte and let simmer for about 45 – 50 minutes.
Meanwhile, peel the pickling onions and brown in butter with salt and sugar, add a little chicken stock and let caramelize over low heat until cooked.
While the meat is cooking, peel the kipfler potatoes and blanch in water for 5 minutes, strain and keep aside.
Decant the meat from the cocotte, pass the sauce through a fine sieve, add the meat again to the cocotte with the strained sauce and the blanched potatoes, cover with the lid and cook for another 15 minutes.
Add baby vegetables, pickling onions and cover. Cook over low heat for another 15 minutes.
Original Recipe: www.sbs.com.au/food