Recette épaule d'agneau confit
Directions
- 1Preheat your oven to 160°.
- 2Take the shoulder out of the fridge and let it return to room temperature.
- 3Using a sharp knife, make 5 or 6 deep incisions in the meat to insert a half clove of garlic into each of them.
- 4Salt and pepper the lamb shoulder generously on all sides.
- 5Prepare a large cast iron casserole dish or an ovenproof earthenware dish.
- 6If using a large casserole dish, heat a little olive oil over medium heat and brown the shoulder on all sides until golden brown.
- 7If you plan to cook in the oven in an earthenware dish, use a large sauté pan for this step.
- 8Remove the lamb shoulder from the casserole dish or sauté pan.
- 9After removing the excess fat, return a small drizzle of oil to medium heat to brown your vegetables, once golden and softened you can add the shoulder, aromatic herbs as well as the white wine and broth to the casserole dish and place it in the center of your oven already preheated.
- 10If you are using an earthenware dish, you will need to transfer all your ingredients into it.
- 11Cover either with the lid of your casserole dish or with a sheet of aluminum foil.
- 12Cook for 4 hours at 160°.
- 13Check from time to time to see if the cooking juices are not evaporating too much and if so, add more.
- 14Turn the shoulder halfway through cooking.
- 15Check the cooking of your shoulder by inserting a knife into the flesh, it should be tender and come off easily.
- 16Once cooked, remove the shoulder from the casserole dish or dish and let it rest for a few minutes before carving.
- 17Serve the candied lamb shoulder with the vegetables that have simmered with it in the casserole dish and drizzle with the cooking juices.
- 18You can accompany your recipe with new potatoes, green beans or even a delicious mashed potato or sweet potato.
Ingredients
- 1.3 kg épaule d’agneau
- 4 gousses gousses d’ail coupées en deux et épluchées
- 2 oignons oignons coupés
- 6 carottes carottes coupées en rondelles
- 2 branches branches de céleri coupées en morceaux
- 4 branches branches de romarin frais
- 1 petit bouquet de thym frais
- 4 feuilles feuilles de laurier
- 400 ml bouillon de volaille ou de légumes
- 250 ml vin blanc sec
- sel
- poivre
- Huile d’olive
Equipment
fourcouteau pointugrande cocotte en fonte ou un plat en terre cuite allant au fourgrande sauteusecouvercle de votre cocotte ou soit avec une feuille de papier aluminium
Tips
- Ask your butcher for the best quality of lamb shoulder to favor for slow and confit cooking for 4 hours.
- A very tender piece will make all the difference in the success of your dish.
- Your butcher will also be able to advise you on the ideal thickness of the slices to be cut or on the importance of searing the meat before putting it in the oven at a low temperature to obtain a tasty and melting result.
- Don’t hesitate to ask him questions about the recommended cooking times and temperatures to sublimate the candied lamb shoulder.
- Once cooked, it can wait about an hour at 60° before being served.
- For a sweet and savory variation, add honey or onion jam when cooking the shoulder of lamb.
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