2013-04-17

Lamb Ragout with Parsnip Puree

Lamb Ragout with Parsnip Puree
Author:
Category
Second courses
Ingredients
  • 1.3 kg lamb shank
  • 1.5 l vegetable broth
  • 3 medium onions
  • 2 medium carrots
  • 150 g green peas
  • 100 g shiitake mushrooms
  • 1 small parsnip root
  • 130 g tomato puree
  • Vegetable oil
  • Salt, black pepper
  • 4 large parsnip roots
  • 100 ml milk
  • Butter
  • Salt, freshly ground black pepper
Lamb shank ragout, which has a lot of connective tissue, is especially tasty. But, in principle, you can use a lamb shoulder or hind leg. If you have a well-regulated electric oven, you can set the temperature in it to 100 ° C in the morning, put the prepared stew and calmly go to work until the evening, let it cost you 8-10 hours, it will be ready for your return.

Recipe for lamb stew with parsnip puree


1

For the stew, dice the peeled onions and carrots, fry in a large frying pan in vegetable oil, 5 minutes. Add lamb shank and fry until golden brown on all sides.

2

Pour the mixture of broth with tomato puree, salt and pepper, bring to a boil, close tightly, rearrange in an oven preheated to 130 ° C for 6 hours.

3

Finely chop the parsnip root and fry in hot vegetable oil until crispy, put on paper towels.

4

Transfer the stew to the stove, add the peas and thinly sliced ​​shiitake. If desired, remove the lamb meat from the bone and return to the roaster. Serve with parsnip puree and chips.

5

Peel the parsnips, cut into large pieces, put in a saucepan, pour boiling water so that it only covers the vegetables, bring to a boil over high heat.

6

Season with salt, cover, reduce heat to low, and simmer until the parsnips are tender, about 20 minutes. Drain the water, dry the parsnips on the fire.

7

Heat milk with 50 g of butter almost to a boil, pour into a saucepan with hot parsnips, mash into a puree. Salt, pepper, add more oil if desired.

  • Main courses

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