Lamb & Root Vegetable Braise

• 800 glamb shoulder, cut into 5cm chunks
• Fine salt, to taste
• 2 tbspvegetable oil
• 4garlic cloves, minced
• 300 mllamb or chicken stock
• 2 tbsptomato purée
• 1large onion, diced
• 3sprigs rosemary, optional, removed before serving (optional)
• 200 mlred wine
• 2bay leaves, optional, removed before serving (optional)
• 3carrots, peeled and cut into chunks
• 2parsnips, peeled and cut into chunks
• 2turnips, peeled and cut into chunks
• 15 gflat-leaf parsley, chopped
• Black pepper, to taste

Method

1. 1Preheat the oven to 160°C fan. Pat the lamb chunks dry with kitchen paper, Season generously with salt and pepper.
2. 2Heat the oil in a large casserole over high heat until it shimmers. Brown the lamb in two or three batches, about 5 minutes each, turning until every side develops a dark mahogany crust. Lift each batch onto a plate as it's done.
3. 3Drop the heat to medium and add the onion to the same pot, scraping the brown stuck bits up with a wooden spoon as it softens. Cook for about 5 minutes until translucent and starting to catch at the edges.
4. 4Stir in the garlic and tomato purée and cook for 60–90 seconds.
5. 5Pour in the red wine and let it bubble hard for 2 minutes to cook off the raw alcohol; you want it smelling rich, not sharp. Add the stock, any optional rosemary sprigs and bay leaves, and let everything come together for a moment.
6. 6Return the lamb and its juices to the pot. The liquid should come about halfway up the meat; add a little water if needed. Bring to a gentle simmer, cover and transfer to the oven.
7. 7Braise for 1 hour, then add the carrots, parsnips and turnips, cut into 3 cm chunks. Cover and braise for another 45–60 minutes, until the lamb pulls apart with a spoon and the roots are tender.
8. 8Fish out the rosemary sprigs and bay leaves. Taste the sauce and add salt or black pepper if needed. Scatter over the parsley before serving.

Per serving

kcal

799

protein

36g

fibre

7.8g

carbs

32.3g

fat

55.6g