Braised Lamb Shoulder Navarin

Method

1. 1
   • lamb shoulder 1½ kg
   • wheat flour 2 tbsp
   • salt to taste
   • black pepper to taste

   Season and flour the lamb — Season the lamb shoulder chunks generously with salt and pepper, then toss in the flour to coat lightly.

2. 2
   • lamb shoulder 1½ kg
   • olive oil 3 tbsp

   Brown the lamb — Heat the olive oil in a large oven-safe pot over high heat and brown the lamb on all sides, working in batches. Remove and set aside.

   ⏱10 min
3. 3
   • onion 2
   • garlic 3

   Sauté the aromatics — In the same pot, sauté the onion and garlic until softened, about 5 minutes, scraping up the browned bits from the bottom.

   ⏱5 min
4. 4
   • red wine 3 dl
   • tomato paste 2 tbsp

   Deglaze with red wine — Stir in the tomato paste and cook for 1 minute, then pour in the red wine and let it bubble to reduce by half.

   ⏱5 min
5. 5
   • lamb shoulder 1½ kg
   • beef stock 5 dl
   • fresh thyme 2 tsp
   • bay leaf 2

   Braise the lamb — Return the lamb to the pot, add the beef stock, thyme and bay leaves. Bring to a simmer, cover and transfer to a 160°C oven for 1.5 hours.

   ⏱1 hr 30 min
6. 6
   • lamb shoulder 1½ kg
   • carrot 4
   • celery stalk 2
   • new potato 400 g

   Add the vegetables — Add the carrots, celery and potatoes to the pot, cover again and continue cooking in the oven for another 45 minutes, until the lamb and vegetables are tender.

   ⏱45 min
7. 7
   • frozen peas 200 g
   • salt to taste
   • black pepper to taste

   Finish with peas — Stir in the frozen peas, return to the oven uncovered for 5 minutes, then season to taste with salt and pepper before serving.

   ⏱5 min