1 lamb shoulder, about 2 3/4 lbs, boned and trimmed, cut into 1 inch cubes
salt and freshly ground pepper
1/4 cup butter
3 1/2 ounces baby onions, minced
1 potato, about 5 ounces, finely grated
8 ounces baby carrots, sliced 1/8 inch thick
13 ounces very small new potatoes (about 30 potatoes)
1 teaspoon balsamic vinegar
2 tablespoons chopped chervil
DIRECTIONS
Season the meat with salt and pepper. Melt the butter in a 4 quart pot. Add the meat and brown lightly over low heat, turning it constantly, about 5 minutes. Remove the meat to a bowl. Add the onions to the pot and sauté, without browning, for 2 minutes. Add the grated potato and carrots. Return the lamb to the pot and add 2 cups hot water. Cover the pot and cook for 1 1/2 hours over very low heat.
Meanwhile, peel the new potatoes or scrape them if their skin is very fine.
After the meat has cooked for 1 1/2 hours add the potatoes. Season with salt and pepper. Cook for about 30 minutes until the potatoes are very tender and can easily be pierced with a pointed knife. Remove from the heat. Pour the vinegar into the pot and gently mix. Add the chervil and mix again.
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