Braised Shoulder of Lamb
From Claire Nicholls at The Castle House Hotel
A delicious dish for late winter and early spring – try this at home.
650g boneless shoulder of lamb
extra virgin olive oil
1 onion, peeled, chopped
1 carrot, peeled, chopped
1 leek, trimmed, chopped
2 thyme sprigs
2 rosemary sprigs
1 garlic clove, peeled, chopped
1 tablespoon tomato purée
300 ml white wine
1 litre of beef stock
1 litre of chicken stock
Ingredients for Celeriac Purée
450g celeriac, peeled
40g unsalted butter
160ml double cream
Preparation and Cooking of Lamb Shoulder
1. Trim the lamb of sinew and excess fat, keeping it in one piece. Roll up and tie with kitchen string. Place a heavy based pan over a high heat and heat 4 tablespoons of extra virgin olive oil. Once hot, sear the lamb on all sides, colouring it evenly. Remove to a plate.
2. Reduce the heat to medium, add the onion, carrot, leek, thyme, rosemary and garlic to the pan and cook for about 4 minutes. Add the tomato purée and cook for further 2 minutes. Tip in the white wine and let it bubble to reduce right down. Pour in the stocks and bring up to boil, skimming as necessary.
3. Return the lamb to the pan and make sure it is submerged. If necessary top up with stock. Partially cover the pan and cook on very low heat for one and a half hours, or until tender. Leave to cool in the liquid.
4. Lift out the cooled lamb, reserving the liquid. Remove the string and pull the meat apart with your fingers, discarding any gristle or fat. Lay a triple layer of cling film on a work surface and spoon the lamb along one end to form a log, about 5 cm in diameter. Roll the lamb up tightly in the cling film, tie the ends and chill for about 1 hour.
5. Once set, cut lamb into four portions and discard the cling film. Strain the liquid, pour 1 quarter into a pan and boil until reduced by half and thickened to a sauce consistency (freeze the rest for another day).
6. Drain, season to taste and keep warm. Heat a non-stick pan, add a little olive oil, then the lamb portions. Add a little of the sauce and glaze the lamb over a medium-high heat until warmed through.
Preparation and Cooking Celeriac Purée
Chop the celeriac into about 2cm pieces. Melt the butter in a pan and cook the celeriac over a medium-low heat for about 10 minutes. Add the cream and bring to the boil, then tip into a blender and purée until smooth. Keep warm.
Place one portion of lamb on each plate alongside a spoonful of celeriac purée. Add a few spoonfuls of seasonal vegetables and sprinkle the plate with sauce. Garnish with pea shoots (or watercress) and rosemary.