ingredients
serves 8
2 pound boned shoulder of lamb
3 tbsp olive oil
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 1/4 cups celery, roughly chopped
2 garlic cloves, peeled and crushed
1 tbsp All purpose flour
2 tbsp sun-dried tomato paste
1/4 pint dry white wine
1 3/4 pints lamb or chicken stock
3 thyme sprigs, plus extra to garnish
2 bay leaves
4 ounce baby carrots, scraped
4 ounce baby turnips, peeled
6 ounce new potatoes
1 tbsp golden superfine sugar
2 tablespoons Butter
salt and pepper
4 ounce French beans, trimmed
4 ounce asparagus spears, trimmed
method
1. Cut the lamb into 2 inch cubes. Heat the olive oil in a large flameproof casserole. Brown the lamb in batches on all sides over a high heat; remove with a slotted spoon.
2. Add the onion, carrot and celery to the casserole and cook, stirring, for 10 minutes until softened and golden. Add the garlic, flour and tomato paste. Cook, stirring, for 2 minutes.
3. Add the wine, bring to the boil and bubble to reduce by half. Add the lamb, stock and herbs and bring to the boil. Cover tightly and cook in the oven at 150°C (130°C fan oven) mark 2 for 1 hour.
4. Towards the end of the cooking time, put the baby carrots, turnips and new potatoes into a skillet with the sugar, butter and 1/2 pint water. Bring to the boil and simmer for 15 minutes or until the water has evaporated and the vegetables are tender and glazed. If necessary, add more hot water and cook for a little longer.
5. Meanwhile, lift out the lamb and set aside; discard the herbs. Tip the stock and flavouring vegetables into a food processor and whiz until smooth. Return to the casserole with the lamb and simmer for 5 minutes. If necessary, thin the sauce with a little water and adjust the seasoning.
6. Meanwhile, bring a pan of salted water to the boil. Cook the French beans for 2 minutes, then add the asparagus and cook for a further 3 minutes. Drain and add to the lamb with the glazed vegetables. Toss to mix and serve garnished with thyme.
