Lamb Ragout with Turnips and Lavender

Ingredients

• 1 kg lamb shoulder
• 2 onions
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 1 tbsp chopped herbs (rosemary, thyme)
• 1 tbsp Tomato Paste
• 100 ml dry white wine
• 400 ml lamb stock
• 100 g celery stalks
• 300 g turnips
• 2 carrots
• lavender buds (for garnish)

Instructions

1. 1.

   Cut the lamb into small cubes. Peel and finely dice the onions and garlic.

2. 2.

   Heat the olive oil in a suitably large pot, add the meat, onion, and garlic, and brown. Season with a little salt and pepper. Stir in the herbs and tomato paste, pour in the wine and stock, bring to a boil, reduce heat, cover, and simmer gently for about 40 minutes.

3. 3.

   Clean or peel the vegetables. Cut the celery into ½ cm cubes, turnips into 1 cm cubes, and carrots into ½ cm cubes. Add the vegetables and cook together for another ~20 minutes until tender. If needed, add more stock. Season with salt and pepper. Sprinkle lavender buds on top and serve.