Lamb in caramelized sauce

Ingredients for 4 servings:

• 800 g lamb shoulder(s)
• 8 garlic cloves
• 2 shallots
• 1 large carrot(s)
• 2 stalks celery
• ¼ liter dry white wine
• ¼ liter chicken broth
• 1 bay leaf
• 1 small bunch of parsley
• 1 small bunch of thyme
• 4 tsp powdered sugar
• 2 tbsp Balsamic vinegar, white
• 2 tbsp vinegar (sherry) or red balsamic vinegar
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Agneau braisé, sauce caramélisée – spicy note thanks to the addition of caramelized balsamic vinegar

Preheat oven to 150°C. Peel the garlic cloves and shallots, then finely chop the latter. Peel the carrot and celery stalk. Cut the carrot into 3 pieces, then cut each third into 6 pieces lengthwise. Repeat with the celery stalks. Heat two tablespoons of olive oil in a heatproof casserole dish, cut the meat into 8 pieces, and sear them well on all sides. Remove the meat and set aside. If necessary, add another tablespoon of oil or a little butter to the casserole dish and sauté the shallots until translucent. Then add the vegetables, garlic cloves, and herbs, and stir well. Pour in the wine and stock, bring to a boil briefly, season with salt and pepper. Add the meat pieces, cover, and braise in the oven for two and a half hours, turning the meat occasionally. Toward the end of the cooking time, melt the sugar in a small saucepan without water over high heat. Remove from the heat, add the two vinegars, then return the saucepan to the heat, stir, and bring to a boil briefly. Remove the casserole from the oven, add the caramelized vinegar, and stir. If necessary, reduce the sauce slightly over high heat. Finally, if desired, add a tablespoon of sour cream, stir, and serve hot. Mashed potatoes and/or broccoli, for example, are suitable accompaniments.