Lamb Casserole With Vegetables
|Lamb shoulder||1⁄2 Pound, trimmed of fat and cut in large cubes|
|Olive oil||2 Tablespoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Chicken stock||2 Cup (32 tbs), heated|
|White pearl onions||24 , peeled|
|Dry shallots||6 , peeled|
|Celery stalk||1 , cut in large pieces and blanched|
|Carrots||4 , pared, cut in large pieces and blanched|
|Yellow pepper||1 , diced large|
|Red pepper||1 , diced large|
Preheat oven to 350 Â°F (180 Â°C).
Mix basil and thyme with flour. Dredge meat in seasoned flour and season generously with salt and pepper.
Heat oil in ovenproof saute pan over high heat. Add meat and sear on all sides for 8 minutes. Add sherry and cook 3 minutes.
Incorporate chicken stock. Season, bring to boil and cover pan. Cook in oven 2 to 214 hours or adjust time according to size of cubed meat.
Meanwhile, heat butter in frying pan over medium heat. Add pearl onions and shallots. Cook 8 minutes, stirring occasionally.
One and a half hours before end of cooking, add onions to meat.
Fifteen minutes before end of cooking, add all other vegetables. Season with salt and pepper and resume cooking.
Serve with mashed sweet potatoes.