Meat-based recipe
Lamb shoulder becomes tender during a slow, gentle braise with allotment carrots, parsnips and swede. Staggering the vegetables keeps the potatoes and roots intact instead of letting them break down into the gravy.
Ingredients
- 700g, cut into 3cm cubes Boneless lamb shoulder
- 1, chopped Onion
- 2, cut into thick pieces Carrots
- 2, cut into thick pieces Parsnips
- 300g, peeled and cubed Swede
- 500g, cut into chunks Potatoes
- 1 tbsp Plain flour
- 700ml, hot Lamb or chicken stock
- 3 sprigs Fresh thyme
- 1 Bay leaf
- 1 tbsp Oil
- to taste Salt and black pepper
Equipment
Heavy lidded casserole · Sharp knife · Wooden spoon
Method
- Heat the oven to 160°C (140°C fan). Pat lamb dry and season. Heat oil in a flameproof casserole over medium-high heat and brown the lamb in batches, turning to colour several sides. Set aside.
- Lower the heat. Cook the onion for 5 minutes until softened. Stir in the flour for 1 minute, then gradually add the hot stock, scraping the base of the pan. Return the lamb with its juices, thyme and bay; bring just to a simmer.
- Cover and transfer to the oven for 60 minutes. Keep the liquid at a gentle simmer rather than a hard boil.
- Stir in the carrots, parsnips and swede. Cover and cook for 35 minutes, then add the potatoes and cook for a further 40–45 minutes.
- Check that the lamb yields easily to a fork and the largest potato and root pieces are tender. If the lamb needs longer, continue cooking in 15-minute intervals. If the gravy is thinner than you like, simmer uncovered on the hob for a few minutes.
- Remove the bay leaf and thyme stems, taste and adjust seasoning. Rest for 5 minutes before serving.
Allotment tip
Cut root vegetables to similar sizes and add potatoes later than the tougher roots. A heavy casserole with a tight lid helps keep the braise gentle and moist.
Serving suggestions
Serve in warm bowls with crusty bread or steamed greens. Chopped parsley adds freshness if available.
Seasonal allotment note
A good winter dish for stored roots. Use firm roots from cool, unfrozen ground and wash off soil before peeling.
Ingredient swaps
Use gluten-free plain flour or thicken at the end with cornflour mixed with cold water. Turnips can replace some of the swede; add them with the carrots.
Allergens: Gluten (plain flour)
Storing leftovers
Cool promptly, refrigerate within 2 hours and eat within 48 hours, or freeze portions. Defrost in the fridge and reheat once until steaming hot throughout; add a splash of water if the gravy has thickened.