Turned vegetables + Lamb navarin

An old-school vegetable preparation, turned vegetables evoke memories of college days. Slow-cooked lamb pieces with vegetables in a rich meat jus.

Lamb navarin (4 Portions)

1kg Lamb shoulder (de boned)
1 Carrot
2 Celery (sticks)
1 Onion
1 Bouquet garni
50g Butter
2tbsp Flour (plain)
30g Tomato paste
125ml White wine
500ml Lamb stock (could use brown chicken stock)
Salt + pepper
2 Tomatoes

4 Carrots (turned)
4 Potatoes (turned)
4 Turnips (turned)
5g Chopped parsley

1. Start by dicing and colouring the lamb shoulder.

2. Colour the mirepoix, add the butter and allow to foam. Then add the flour and cook for a couple of minutes.

3. Add the tomato paste and cook for another minute.

4. Add the white wine, followed by the stock (if the stew is too thick add some more stock) simmer for 2/3 minutes.

5. Check seasoning, add bouquet, tomatoes and the coloured lamb shoulder.

6. Cook at 180C for 1 hour. Remove all mirepoix and strain the sauce.

7. Cook the turned veg, lamb and strained sauce for another hour at 180c.

8. Check meat and veg are tender, finish the navarin with chopped parsley.