- Serves: 6-8
- Cook Time: 2 hours 30 minutes
- Prep Time: 35 minutes
- Effort: medium
- 250 ml robust dry white wine, such as Phillipe de Rothschild Sauvignon Blanc
- 1 lamb shoulder, bone-in
- 100 g wild mushrooms, ground to a powder
- 2 tbsp olive oil
- 2 tbsp butter
- 200 g carrots, diced
- 200 g celery, diced
- 200 g leeks, diced
- 200 g onions, diced
- 3 tbsp garlic, finely chopped
- 2 ripe plum tomatoes
- 4 cloves
- 3 fresh bay leaves
- 1 tbsp black peppercorns
- 1 litres veal stock
- 450g fresh wild mushrooms, such as morels, chanterelles, cèps, sliced if large
- 4 tbsp juniper berries, crushed
- 1 tbsp mace
- salt, and freshly ground black pepper
Tips and Suggestions
Use a blender or food processor to grind the dried mushrooms to a powder
1. Pour the wine into a small saucepan and simmer briskly until reduced to just under half (100ml). Set aside.
2. Preheat the oven to 190°C/gas 5.
3. Season the lamb with the powdered mushrooms, salt and freshly ground black pepper.
4. Place a large sturdy roasting pan over medium-high heat. Add the olive oil and butter. When sizzling, add the lamb and sear on each side.
5. Add the diced vegetables, garlic, tomatoes, cloves, bay leaves and the whole peppercorns. Stir in the reduced white wine and the veal stock. Bring to the boil, then transfer to the oven.
6. Braise the shoulder for approximately 1 hour.
7. Using a perforated spoon, remove the vegetables from the pan. Reserve and keep warm.
8. Add the fresh mushrooms, juniper berries and mace to the pan. Return to the oven and braise for another hour or more, until the meat is easily removed from the bone.
9. Arrange the reserved vegetables on a serving platter. Place the lamb on top and spoon the mushroom sauce around.
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