RAGOUT LAMB PROVENCALE
1.8kg lamb shoulder, 4 heads garlic, 60ml olive oil, salt, pepper, 30ml Herb de Provence (m, t, r, s) 225ml chicken stock, 225ml white wine, 15ml parsley, chopped.
Oven: 170C/Gas 3
Source: PKU
METHOD
Trim lamb, cut into 11/2" - 2" cubes. Brown lamb in oil. Deglaze pan with wine as you go. Keep wine to one side. Put meat in casserole, sprinkle with crushed herbs, add stock & wine with garlic cloves not peeled. Bake 2hrs, checking moisture, adding more if needed. Strain sauce from meat, pass through sieve to remove essence from garlic. Reduce sauce & degrease. When thick, correct seasoning, pour over hot lamb, sprinkle with parsley.