Shoulder of Lamb Confit with Oranges, Turnips, and Shallots

Ingredients:

• One boneless shoulder of lamb, about 3 lbs
• Sea salt and freshly ground black pepper
• 4 cloves of garlic, peeled and halved
• 3 fresh thyme sprigs
• 1 tbsp coriander seeds, lightly toasted
• Zest of one orange
• 2 lbs of turnips
• 2 lbs of shallots
• 2 oranges, peeled and segmented
• 1 cup of lamb or chicken stock
• 1 cup of dry white wine
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 300°F.
2. Rub the lamb shoulder liberally with salt and pepper and let it rest for an hour or so at room temperature.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb and sear it on all sides until it’s a deep golden brown color, about 15 minutes in total.
4. Add the garlic, thyme, coriander seeds, and orange zest to the pot. Lower the heat and cook the aromatics along with the lamb for another 5 minutes.
5. Remove the lamb from the pot, place it on a plate and set aside.
6. Add the turnips and shallots to the pot and cook for 5 minutes or so until they start to brown.
7. Add the orange segments and give everything a good stir.
8. Add the lamb back into the pot along with the stock and wine. The liquid should come about halfway up the sides of the lamb.
9. Cover the Dutch oven and transfer it to the oven. Cook the lamb for about 3 to 4 hours, until it’s very tender and falls apart easily when you touch it with a fork.
10. Remove the pot from the oven, place the lamb and vegetables on a platter, and keep it warm while you make the sauce.
11. Place the Dutch oven over high heat and reduce the sauce to about a cup or so, until it thickens up and coats the back of a spoon.
12. Strain the sauce through a fine-mesh sieve into a bowl, pressing down on the solids to extract as much liquid as possible.
13. Pour the sauce over the lamb and serve immediately.

Verdict:

This shoulder of lamb confit with oranges, turnips, and shallots is a perfect dish for a special occasion or a Sunday family gathering. The meat is juicy, tender, and packed with flavor from the aromatics, which are perfectly balanced with the sweetness of the oranges and the earthiness of the turnips and shallots. The sauce is the perfect finish to this sumptuous dish, enhancing the flavors and making it a memorable experience for all.

Serving Suggestions:

Serve this delicious lamb confit with some crusty bread, roasted garlic mashed potatoes, or creamy polenta. You can also add some steamed greens or a side salad to balance out the flavors and textures. Don’t forget to pair it up with a good bottle of full-bodied red wine like Cabernet Sauvignon or Malbec. Bon appétit!