Shoulder of lamb confit with milk caps and blue feet
Ingredients
Instructions
- 5 cl Olive oil
- Butter
- 1 onion
- 1 carrot
- 0.5 Celery stick
- 6 garlic cloves
- 1 bouquet garni
- 10 cl dry white wine
- 1 Tomato
- 2 tbsp. soup coumelle powder
- 250 g Bluefoot
- 250 g Blood milk caps
- Salt
- Pepper
- Preheat your oven to 160°C.
- Bone the lamb shoulder, keeping the sleeve bone (or ask your butcher to do this). Tie the shoulder.
- Heat a little oil and butter in a casserole over medium heat, brown the shoulder on all sides.
- Cut the aromatic garnish into small dice of about 1 cm, add them to the shoulder, color the whole.
- Deglaze with the white wine; Reduce the liquid by half, add the tomato cut into eighths and a little water, the coumelle powder, salt and pepper and cook slowly, covered (allow 1 hour of cooking). Take care to water occasionally.
- Carefully clean the mushrooms, run under water if necessary. Sponge them up.
- Add them to the cooked shoulder, add a little water if necessary. The mushrooms will confite and flavor the cooking juices. From time to time, baste the shoulder with the juice, count 30 minutes of cooking so that the meat is well preserved.
- Serve as is with a starch (why not mashed potatoes with porcini mushrooms).
- Recommended wine: a great exceptional pinot noir from the lands of Vosne-Romanée… a subtle, deep and so appetizing nose. A silky and long mouthfeel at the same time. A dense finish to accompany this noble meat.
Shoulder of lamb confit with milk caps and blue feet
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