1.4 kg (3 lb) boned shoulder of lamb
90 ml (6 tbsp) seasoned flour
45 ml (3 tbsp) olive oil
65 g (2 1/2 oz) butter
salt and freshly ground black pepper
60 ml (4 tbsp) brandy
2 carrots, coarsely chopped
1 leek, coarsely chopped
4 shallots, coarsely chopped
1 Spanish onion, coarsely chopped
1 garlic clove, coarsely chopped
1 calf's foot, split (optional)
bouquet garni
850 ml (1 1/2 pt) hot beef stock
300 ml (10 fl oz) red Burgundy, heated
16 button onions
10 ml (2 tsp) sugar
15 ml (1 tbsp) lemon juice
12 button mushrooms
beurre manie, made from 15 ml (1 tbsp) flour and 15 g (1/2 oz) butter
30 ml (2 tbsp) freshly chopped parsley
90 ml (6 tbsp) seasoned flour
45 ml (3 tbsp) olive oil
65 g (2 1/2 oz) butter
salt and freshly ground black pepper
60 ml (4 tbsp) brandy
2 carrots, coarsely chopped
1 leek, coarsely chopped
4 shallots, coarsely chopped
1 Spanish onion, coarsely chopped
1 garlic clove, coarsely chopped
1 calf's foot, split (optional)
bouquet garni
850 ml (1 1/2 pt) hot beef stock
300 ml (10 fl oz) red Burgundy, heated
16 button onions
10 ml (2 tsp) sugar
15 ml (1 tbsp) lemon juice
12 button mushrooms
beurre manie, made from 15 ml (1 tbsp) flour and 15 g (1/2 oz) butter
30 ml (2 tbsp) freshly chopped parsley
method
1. Heat the oven to 150°C (300°F) gas 2.
2. Cut lamb into 5cm /2 in squares, removing any fat and gristle. Toss the meat in seasoned flour, shaking off the excess.
3. In a large flameproof casserole, heat 30 ml (2 tbsp) olive oil and 25 g (1 oz) butter. Saute the lamb in batches, just enough to cover the bottom of the casserole each time, for about 3 minutes each side, or until well browned all over. Transfer to a plate with a slotted spoon. Once all the meat is browned, return to the casserole and season to taste.
4. Put the brandy into a metal ladle and warm it gently. Standing well back, ignite it with a taper and pour it over the lamb. When the flames die out, transfer the lamb to a heated plate. Keep warm.
5. Add the chopped vegetables and garlic to the fat in the casserole and cook, stirring, for about 4 minutes or until lightly browned.
6. Return lamb to the casserole with the calf's foot, if wished, bouquet garni and stock. Reserve 60 ml (4 tbsp) red Burgundy and add the rest to the casserole. Cover and cook for 3 1/2 - 4 hours.
7. Meanwhile, heat the remaining olive oil and 15 g (1/2 oz) butter in a saucepan and add the button onions. Sprinkle with sugar and cook for 5 minutes, or until well browned all over, shaking continuously. Add reserved wine. Cover and cook gently for 15-20 minutes. Remove from the heat; keep warm.
8. In a frying-pan, melt the remaining butter. Add the lemon juice and saute the mushrooms for 8 minutes, or until tender.
9. Remove the calf's foot and bouquet garni from the casserole. Add the beurre manie in small pieces, stirring it in carefully until the sauce thickens.
10. Correct the seasoning, and add the onions and mushrooms, sprinkle the casserole with chopped parsley and serve.
2. Cut lamb into 5cm /2 in squares, removing any fat and gristle. Toss the meat in seasoned flour, shaking off the excess.
3. In a large flameproof casserole, heat 30 ml (2 tbsp) olive oil and 25 g (1 oz) butter. Saute the lamb in batches, just enough to cover the bottom of the casserole each time, for about 3 minutes each side, or until well browned all over. Transfer to a plate with a slotted spoon. Once all the meat is browned, return to the casserole and season to taste.
4. Put the brandy into a metal ladle and warm it gently. Standing well back, ignite it with a taper and pour it over the lamb. When the flames die out, transfer the lamb to a heated plate. Keep warm.
5. Add the chopped vegetables and garlic to the fat in the casserole and cook, stirring, for about 4 minutes or until lightly browned.
6. Return lamb to the casserole with the calf's foot, if wished, bouquet garni and stock. Reserve 60 ml (4 tbsp) red Burgundy and add the rest to the casserole. Cover and cook for 3 1/2 - 4 hours.
7. Meanwhile, heat the remaining olive oil and 15 g (1/2 oz) butter in a saucepan and add the button onions. Sprinkle with sugar and cook for 5 minutes, or until well browned all over, shaking continuously. Add reserved wine. Cover and cook gently for 15-20 minutes. Remove from the heat; keep warm.
8. In a frying-pan, melt the remaining butter. Add the lemon juice and saute the mushrooms for 8 minutes, or until tender.
9. Remove the calf's foot and bouquet garni from the casserole. Add the beurre manie in small pieces, stirring it in carefully until the sauce thickens.
10. Correct the seasoning, and add the onions and mushrooms, sprinkle the casserole with chopped parsley and serve.
serving amount
serves 4 - 6
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