This dish is part of our pub fare menu.
- 1 lamb shoulder , square-cut, bone-in (about 5 1/2 pounds)
- Salt and freshly ground pepper
- 1 Tbsp. canola oil
- 1 head of garlic , halved crosswise
- 2 celery stalks , coarsely chopped
- 3 carrots , coarsely chopped
- 1 onion , quartered
- 4 sprigs thyme
- 4 sprigs rosemary
- 1 bay leaf
- 6 cups lamb stock or beef stock
- 8 baby carrots (or 2 regular)
- 8 baby turnips (or 2 regular)
- 8 baby parsnips (or 2 regular)
- 4 1/2 tsp. sugar
- 1 tsp. unsalted butter
Meanwhile, peel and coarsely chop root vegetables. Place baby carrots in a small pot, cover with water, and add sugar and 1 1/2 teaspoon salt. Bring to a simmer and cook until tender when pierced with a knife. Remove with a slotted spoon (keeping water on stove), and place carrots in a colander; run under cold water to cool, and set aside. Repeat process, first with turnips, then with parsnips. Chill cooked root vegetables until ready to serve.
Remove foil and allow lamb to cool in its liquid. When cool, remove bones and divide meat into 6 to 8 portions. Strain braising liquid, and reduce sauce in a medium pan over medium heat for 20 minutes. Add salt and pepper to taste, and gently heat lamb in pan. In a small sauté pan, warm root vegetables with butter; season to taste with salt and pepper. To serve, divide lamb and vegetables among plates. Pour sauce over each.
Chef Armstrong recommends pairing this dish with a Châteauneuf du Pape.