Lamb with Garlic, Shallots, and Confit Vegetables
Lamb with Garlic, Shallots, and Confit Vegetables is a delicious and hearty dish that features tender lamb cooked with aromatic garlic and shallots, accompanied by vegetables that have been slow-cooked to perfection. The preparation involves searing lamb, such as lamb chops or a leg of lamb, to develop a rich, caramelized crust. Garlic and shallots are added to the pan, infusing the dish with their fragrant flavors.Confit vegetables are prepared by slow-cooking vegetables like carrots, potatoes, and bell peppers in oil or fat until they are tender and flavorful. This method enhances the natural sweetness and richness of the vegetables, making them a perfect complement to the savory lamb.Once the lamb is cooked to the desired doneness, it is served alongside the confit vegetables. The dish can be garnished with fresh herbs such as rosemary or thyme, adding a final touch of aroma and color. Lamb with Garlic, Shallots, and Confit Vegetables is a comforting and elegant meal, ideal for a special dinner or a festive occasion.
Ingredients
- 4 lamb shanks
- 1 celeriac
- 4 carrots
- 6 garlic cloves
- 4 shallots
- 2 tablespoons olive oil
- 1.1 oz soft butter
- 3 tablespoons honey
- 2 pinches thyme
- 2 bay leaves
- salt
- pepper
Instructions
- Heat the oil in a Dutch oven and brown the lamb shanks on all sides over high heat.
- Add the thyme, bay leaves, unpeeled garlic cloves, unpeeled shallots, and honey. Cook for 5 minutes on high heat, then add 7 fl oz of water, salt, and pepper, and let simmer for 1 hour 30 minutes on low heat.
- Peel the celeriac and cut it into cubes. Peel the carrots and cut them into pieces. Place these vegetables in a saucepan, cover with salted water, and cook for 30 minutes from boiling.
- Drain the vegetables, and 30 minutes before the meat is done, add them to the Dutch oven.
- Serve the caramelized lamb shanks surrounded by garlic, shallots, and vegetables.
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Notes
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