See Also: Braised Lamb Shanks(recipes)
Braised lamb with celery(recipes)
Provencal braised lamb with lentils(recipes)
Braised Lamb Shanks with Orange and Rosemary(recipes)
Braised Colorado Lamb Shank with Three Bean Ragout(recipes)
Roast loin and braised shoulder of salt marsh lamb with caper jus(recipes)
Roast saddle and slowly braised shoulder of spring lamb with fried new potatoes, Norfolk asparagus and young carrots(recipes)
pansystolic(medicine)
pansystolic murmur(medicine)
Lamb rack and pan-fried lamb patties flavoured with rose petals(recipes)

Braised lamb with celery (recipes) and pansystolic (medicine)


Braised lamb with celery (recipes)






Serves 4-6



Preparation time

over 2 hours



Cooking time

over 2 hours

















Ingredients



For the marinade4 cloves garlicsalt and freshly ground black pepperleaves from sprig of rosemary, choppedFor the stockchicken carcass (or some chicken bones from the butcher)2 sticks celery, roughly chopped1 carrot, roughly chopped1 bulb fennel, roughly chopped1 large onion, roughly chopped1 sprig thyme 1 sprig rosemary1 bay leaf5 whole black peppercornsFor the lamb1 shoulder of lamb, bone removed3 tbsp good-quality rapeseed oil or olive oil 2 celery hearts, roughly chopped4 carrots, cut into batons1 bulb fennel, thinly sliced4 shallots, sliced1½ glasses dry white Wine 1 sprig thyme2 bay leaves



Method



1. Make the marinade. Crush the garlic with a little salt in a pestle and mortar until you have a smooth paste. Add the rosemary leaves to the garlic and crush a little more. Spread the paste all over the inside of the meat, roll up and tie with kitchen string. Cover and put to one side for a couple of hours.2. Open out the lamb joint and trim off excess fat and skin. Leave a little as this is what keeps the meat moist through the long Cooking process.3. For the stock, place all the ingredients into a large saucepan and cover with cold water. Over a very low heat, gently bring the water to a simmer, skimming any scum from the top of the liquid as you go. Continue simmering and skimming for 2 hours. Strain the liquid and throw away the Vegetables.4. For the lamb, heat 2 tablespoons of the oil in a large pan. Add the celery, carrots, fennel and shallots. Season with salt and freshly ground black pepper and sweat them vigorously over quite a high heat, until the Vegetables start to take on a bit of colour.5. Season the lamb. Remove the Vegetables from the pan, then sear the lamb over a high heat, colouring it on all sides.6. Return the Vegetables to the pan, turn up the heat until the ingredients start to sizzle, then add the Wine (keeping your face and hands out of the way in case the alcohol ignites). When the alcohol has steamed off, add the herbs and just enough of the chicken stock to cover the lamb. Turn the heat down as low as you possibly can, cover with damp parchment paper and a close-fitting lid and cook for at least 3 hours, turning the lamb twice.7. When the lamb is very tender - it should be falling apart - remove from the pan to a large serving dish. Strain the Vegetables from the juice in the pan, reserving the juice as you do. Arrange them around the lamb, cover with kitchen foil and put the dish somewhere warm. 8. Put the juice back into the pan and add the remaining chicken stock. Reduce this liquid over a high heat until it starts to thicken and resemble a thin gravy. Check the gravy for seasoning - it should have a lovely, quite intense flavour. 9. Slice the lamb, taking care to remove all the bits of string. Return it to the serving dish, pour the hot gravy over the meat and Vegetables and serve.



pansystolic (medicine)


pansystolic


Lasting throughout systole, extending from first to second heart sound.

Synonym: holosystolic.