INGREDIENTS
LAMB
1.5kg lamb shoulder with bone
2 Tbsp coconut oil or ghee
Salt and pepper to season
2 medium brown onions, chopped finely
4 garlic cloves, chopped finely
2 medium carrots, cubed
2 tsp fresh rosemary leaves, finely chopped
1 Tbsp ground cumin
2 cups lamb or beef bone broth/stock
1 can chopped tomatoes
CELERIAC MASH
1 large celeriac, cubed
2 medium potatoes, cubed
2-3 Tbsp butter or olive oil
¼ to ½ cup milk or heavy cream (adjust to desired consistency)
Salt and pepper to taste
Fresh flat-leafed parsley, finely chopped
METHOD
LAMB
1. Score the meat on the bone with a sharp knife. Preheat oven to 140°C (120°C fan-forced) (284°F or 248°F fan-forced).
2. Cover the lamb with half the oil/fat and rub salt and pepper into the meat.
3. Heat ½ tablespoon oil/fat in a large flameproof casserole dish on a medium-high heat. Seal the lamb on each side for a couple of minutes. Then set aside in another dish.
4. Lower to a medium heat and add the rest of the oil/fat and cook the onion until soft, about 5 minutes. Then add the carrot, garlic, rosemary and cumin and cook for another 5 minutes.
5. Then add the broth/stock and tomatoes and bring to the boil. After this, take it off the heat, season with salt and pepper and return the lamb to the dish and make sure its submerged (add more broth or water if required). Cover tightly with a lid or two layers of foil so no steam can get out. Braise for 5 - 6 hours or until the meats pulls easily from the bone.
6. Remove the lamb from the dish, and leave to rest covered with foil or in a lidded dish. Put the casserole dish on a medium heat to simmer and reduce the juices, about 15 minutes or until the juices thicken to a sauce. Put the lamb back in for another 5 minutes to heat it through. Season with salt and pepper to taste and serve hot with the celeriac mash.
CELERIAC MASH
1. In a large pot, bring salted water to a boil. Add the cubed celeriac and potatoes. Boil until they are tender when pierced with a fork, about 15-20 minutes. Drain the water and return the cooked vegetables to the pot.
2. Mash the celeriac and potatoes until they reach your desired consistency. Add the butter or olive oil to the mash and stir well.
3. Slowly add the milk or heavy cream while stirring, until you achieve the desired creamy texture. Start with a smaller amount and add more if needed.
4. Season with salt and pepper to taste. Transfer the celeriac mash to a serving dish, garnish with chopped parsley.
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