All slow-cooked shoulder of lamb casserole ...

Shoulder of lamb is a delicious meat department, it is also less expensive than other cuts of lamb so perfect for those on a budget. The shoulder has a long and slowly making deals and adding vegetables, delicious cuisine.

I cook it in a crock pot, but you can in a pan in the oven (dutch oven) cook in the oven at low heat (see below), is the time the same.

Use whatever your imagination vegetables that you have. Root vegetables are best because they respond well to long, slow cooking.

Preparation time: 20 minutes

Cooking time: 6 hours

Total Time: 6 hours 20 minutes

Yield: 4 to 6 servings

Ingredients:

• 1.2 kg / 2 ½ pounds of boneless rolled shoulder of lamb
• 4 tablespoons vegetable oil
• / All-purpose flour 3 tablespoons plain
• 6 cloves of garlic
• 2 sprigs of rosemary
• 1 large, peeled and chopped onion
• Carrots 220 g / 8 oz or Chantenay carrots, peeled and coarsely chopped ordinary
• 1 leek, trimmed and chopped
• 1 glass of 175 ml / 3/4 cup of red wine
• 1 liter / 2 liter chicken or lamb
• A handful of flat leaf talks, leaves and stems
• 2 bay leaves
• Sea salt and black pepper

Preparation:

Cooking at high heat or in the oven at 150 ° C / 300 ° F / Gas 2

• Heat oil in a skillet or saucepan until hot but not burning on the stove. Add the lamb and brown on all sides. Remove the lamb to a plate and keep hot pan.
• Slide 6 cloves garlic, beef and lamb and rosemary sprigs together with the cord lamb. Dust with flour and set aside.
• In the hot pan in which the meat is browned, add the chopped onion, carrots and leeks. Mix well until vegetables bring the sauce and taste of the oil. Cook 2 minutes.
• Increase the heat and the wine. Cook until wine is just icing on the bottom of the pan. Add ¼ of the population and stir well.
• Put the lamb in the pan (or pan) the vegetables, wine reduction, the remaining stock, parsley and bay leaves.
• Cover and bring to a boil (if used, place the tray into the preheated oven). Simmer gently for 6 hours or until the meat.
• Check out the cooked vegetables and tender lamb. If the sauce is not thick enough, just give the sauce into a saucepan and bring to a boil. Add 1 tablespoon of the flour mixture to the butter table hot liquid, stirring constantly all the time, this is called the roux. Cook for 5 minutes, then add the sauce back on the meat. Boil for five minutes. When one of the fat from the meat to the surface to be removed with a spoon.
• Tate sauce and adjust seasoning with sea slat and black pepper to taste.
• The meat should now be up to the suburbs, in pieces put on warm plates and serve with freshly baked mashed potatoes or boiled potatoes and vegetables is especially needed.

NOTE:. For a tastier and healthier version
If you make this recipe in advance, the clock is great, and save for the next creates a delicious casserole? Cool to remove the pan in the refrigerator overnight and the next day the fat that is installed on the surface before reheating and thick. The lamb meat is very greasy and helps foaming.