4 lamb neck fillets, cut into 4 pieces
Mirepoix: 1 onion, 2 carrots • 1 garlic bulb, halved
3 tablespoons tomato paste (puree)
1 bouquet garni: thyme, bay leaf, rosemary
1 liter chicken stock
500 ml veal stock
6 organic carrots, peeled and cut into chunks
2 turnips, peeled and cut into chunks
2 stalks celery, cut into lozenges
Chopped fresh parsley
Season the lamb well. In a sauté pan, sear the lamb until golden brown all over and set aside. Add the mirepoix to the pan along with the garlic and cook until caramelized. Add the tomato paste (puree) and cook for 4–5 minutes. Return the lamb to the pan along with the bouquet garni and both the stocks. Bring to a gentle simmer, skim well, reduce the heat, and cook until the lamb is tender when pressed with a finger, 1–11⁄2 hours. Set aside and allow to cool for 1 hour. In a large pot of boiling salted water, cook the carrots, turnips, and celery until just tender. Shock in an ice bath. Drain and set aside.
Remove the lamb from the braise and pass the sauce through a sieve, pressing as much of the vegetables through as well, which will help to thicken the sauce and give you lots of flavour.
Return the lamb, along with the cooked vegetables, to the sauce and finish with chopped parsley and a touch of mint. Serve with buttery mashed potato.
Dish photographed by Peter Clarke
Extracted from Today’s Special, 20 Leading Chefs Choose 100 Emerging Chefs, published by Phaidon
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