Braised Lamb Shoulder With Root Vegetables

Name: Braised Lamb Shoulder With Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 8 baby carrots (or 2 regular); 1 bay leaf; 1 liters lamb stock or beef stock; 1 Tbsp canola oil; 3 carrots , coarsely chopped; 2 celery stalks , coarsely chopped; 1 head garlic , halved crosswise; 2 kilograms lamb shoulder , square-cut, bone-in (about; 1 onion , quartered; 8 baby parsnips (or 2 regular); 4 sprigs rosemary; 3 servings Salt and freshly ground pepper; 5 teaspoons sugar; 4 sprigs thyme; 8 baby turnips (or 2 regular); 1 teaspoon unsalted butter

Braised Lamb Shoulder With Root Vegetables is a gluten free main course. This recipe serves 3. One serving contains 1302 calories, 124g of protein, and 36g of fat. If you have baby carrots, bay leaf, onion, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.