Kid's shoulder

Ingredients for 2 servings:

• 800 g kid – shoulder
• 2 carrots, in pieces
• 50 g celeriac, diced
• 1 stalk(s) leek
• 1 onion(s), sliced
• 3 clove(s) garlic, chopped
• 2 sprigs rosemary
• 3 sprigs of thyme
• 100 g butter, melted
• 4 cl vermouth (Noilly Prat)
• 125 ml broth, hot
• Salt
• pepper
• 2 tbsp crème fraîche
• 100 g butter
• 2 tbsp olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

Remove any tendons and skin from the shoulder, season with salt and pepper. Cut the leek into pieces about 2 cm thick. Place the shoulder in a roasting bag, pour in the warm butter and hot stock. Add the vegetables, herbs and vermouth. Massage all the ingredients evenly in the roasting bag. Press out any excess air and seal it tightly. Heat water in a large pot or roasting pan and add the bag. Simmer gently for 45 minutes (do not boil). Turn the bag over and simmer for another 45 minutes. Towards the end of the cooking time, heat 100 g of butter and the olive oil in a roasting pan or large frying pan. Have a pot with a sieve on top ready. Remove the bag, cut open and drain through the sieve. Roughly remove any ingredients from the shoulder and place it in the hot fat over medium heat, lightly salt and pepper again. Add color to the meat. Heat the saucepan next to the pan, stir in 2 tablespoons of crème fraîche, and add a little more salt if desired. Thicken to taste. The dish is now ready to serve, with boiled potatoes or croquettes and Brussels sprouts with diced ham, or… (The Noilly Prat can be substituted with another dry vermouth, or perhaps with a little more very dry white wine, but this is untested.)