“This recipe is adapted from Bistronomy. I love rutabaga and it pairs perfectly with the warm spices used in the braise.” –Ryan Hotchkiss
Slow Cooked Lamb
| 4 T | grapeseed oil |
| 1 kg | lamb shoulder, cut into 11⁄2 inch cubes |
| 1 | onion, thinly sliced |
| 2 | shallots or pearl onions |
| 1 stick | celery, chopped |
| 1 | carrot, peeled and chopped |
| 2 cloves | garlic, chopped |
| ⅓ c | malt vinegar |
| 3 sprigs | thyme |
| 2 | bay leaves |
| 1 pod | star anise |
| 1 2-inch piece | cinnamon |
| 1 | clove |
| 3 c | chicken stock |
| ½ c | tomato puree |
| 2 pinches | salt |
Heat 2 tablespoons of oil in a heavy- bottomed saucepan until very hot. Brown all the lamb thoroughly. Remove lamb from the pot and set aside. Discard the oil and season the lamb with salt.
Add remaining oil, then the onion, shallot, celery, carrot, and garlic cloves to the pan. Cook until vegetables have softened and are nicely aromatic, add vinegar and scrape the bottom of the pot, loosening all those tasty brown bits into the liquid. Add thyme, bay leaves, star anise, cinnamon, clove, chicken stock and tomatoes.
Return seasoned lamb to the liquid and cook, covered on the stove at low heat (just enough to see one or two bubbles forming). Cook until fork tender then transfer the lamb to a bowl. Turn heat up and let sauce thicken slightly, about 10- 15 minutes. Return lamb to the pot and season with salt and a little more vinegar if necessary.
Rutabaga Mash
| 2 large | rutabaga (about the size of a softball), peeled and cut into 1½-inch cubes |
| ½ lb | butter |
| water to cover | |
| 1 pinch | salt |
| 1 pinch | freshly grated nutmeg |
| 4 T | butter |
Place ½ pound butter in a medium saucepan and let melt. Add rutabaga, salt and water to cover. Bring to a boil, then drop to a simmer and cook until tender.
Drain cooking liquid and return rutabaga to the pot. Mash rutabaga while adding the 4 tablespoons of butter in stages. Season with salt and freshly-grated nutmeg.
Serves 4.