Turnip Stew with Lamb

Ingredients

• 1 kg boneless lamb shank
• 2 onions
• 2 Garlic cloves
• 2 carrots
• 100 g knollensellerie (celery root)
• 3 tbsp clarified butter (15 g each)
• Salt
• Pepper
• 2 tbsp spelt whole‑grain flour
• 1 tbsp tomato paste (20 g)
• 2 Bay leaves
• 150 ml alcohol‑free red wine
• 500 ml lamb stock
• 1 turnip (700 g)
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Rinse the meat, pat dry and cut into about 3 cm cubes. Peel and cube the onions and garlic. Clean, wash, peel the carrots and celery root and cut into roughly 1 cm cubes.

2. 2.

   Heat 2 tbsp clarified butter in a braising pot. Season the meat with salt and pepper, dust with flour, and brown for 4–5 minutes over high heat. Add the vegetables and cook together for 3–4 minutes.

3. 3.

   Add the tomato paste and roast for 1 minute. Then add the bay leaves and deglaze with red wine. Pour in the stock and 250 ml water. Cover the pot and braise in a preheated oven at 175 °C (150 °C fan‑forced; gas: level 2) for about 1 hour. Meanwhile, wash, peel and thinly slice the turnip.

4. 4.

   After an hour, arrange the turnip slices fan‑shaped over the stew. Brush with remaining clarified butter, season with salt and pepper, and continue cooking for another 35–40 minutes.

5. 5.

   Wash the parsley, pat dry and finely chop the leaves. Sprinkle the turnip stew with lamb with chopped parsley before serving.