Simmered Lamb With Winter Vegetables
|Boneless lamb shoulder||1 Kilogram|
|Garlic||2 Clove (10 gm)|
|Grated orange rind||15 Milliliter|
|Boneless lamb shoulder||2 Pound, trimmed|
|Olive oil||2 Tablespoon|
|Onions||2 , sliced|
|Dry white wine||2 Cup (32 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Finely grated orange rind||1 Tablespoon, finely grated|
|Fennel seeds||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Herb sauce||1 Teaspoon|
Cut lamb into 2-inch (5 cm) cubes, trimming fat; pat dry with paper towels.
In large saucepan or Dutch oven, heat oil over medium-high heat; cook lamb, in batches, until well browned all over.
Remove to plate.
Add onions to saucepan.
Reduce heat to medium and cook, stirring constantly, for 3 to 4 minutes or just until softened.
Pour in wine and chicken stock, stirring to scrape up any brown bits from bottom of pan.
Return lamb to pan.
Add garlic, bay leaves, orange rind, fennel seeds and rosemary.
Reduce heat to low and simmer, covered, for 1 hour.
Meanwhile, trim roots from leeks.
Make 6 to 8 lengthwise cuts on each leek to within 1 inch (2.5 cm) of root end without cutting through end.
Separate leaves enough to thoroughly wash while keeping leek whole.
Peel and quarter turnips; cut carrots into 2-inch (5 cm) lengths.
Add leeks, turnips and carrots to pan.
Simmer, covered, for 45 minutes or until lamb and vegetables are tender.
Using slotted spoon, transfer lamb and vegetables to heated platter; cover and keep warm.
Remove bay leaves from liquid.
Skim off any fat; cook liquid over high heat for 5 to 10 minutes or until it has thickened slightly.
Add salt and pepper to taste.
Pour over lamb and vegetables.
Serve with Fresh Herb Sauce.