Lamb & Root Vegetable Braise

Ingredients

• 800 g lamb shoulder, cut into 5cm chunks
• salt and black pepper
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 300 ml lamb or chicken stock
• 2 tbsp tomato purée
• 1 large onion, diced
• 3 sprigs rosemary
• 200 ml red wine
• 2 bay leaves
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 turnips, peeled and cut into chunks
• 15 g flat-leaf parsley, chopped

Method

1. Preheat the oven to 160°C fan. Pat the lamb chunks dry with kitchen paper, Season generously with salt and pepper.
2. Heat 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. Drop 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. Stir in the garlic and tomato purée and cook for 60–90 seconds.
5. Pour 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, rosemary sprigs, and bay leaves, and let everything come together for a moment.
6. Return the lamb and any juices to the pot along with the carrots, parsnips, and turnips. The liquid should come about halfway up the meat; top up with a splash more stock if needed.
7. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 1 hour 45 minutes, until the lamb pulls apart easily with a spoon and a knife slides through the parsnips with no resistance.
8. Fish out the rosemary sprigs and bay leaves. Taste the sauce and add salt or black pepper if needed. Scatter over the parsley before serving.