Better Homes and Gardens (Australia) - - Food In A Flash -

This is as good as win­ter food gets – rich, hearty and de­li­cious. The hot­pot is su­per-easy and, with the ad­di­tion of sweet caramelise­d es­chalots, it’s just amaz­ing. What makes this work is the essence of bal­ance – sweet, sour, salty, rich, light, crunchy and del­i­cate.

Prepa­ra­tion time 20 mins Cook­ing time 3 hours Serves 6

1.4kg lamb shoul­der (bone in) Sea-salt flakes and freshly ground

black pep­per, to sea­son

1 Tbsp ex­tra vir­gin olive

oil, plus ex­tra 1 Tbsp

2 car­rots, chopped

2 sticks cel­ery, chopped

12 cloves gar­lic, sliced

4 bay leaves

1/2 bunch rose­mary, leaves picked 2 tsp ca­pers, chopped

11/2 cups Mus­cat liqueur

1 cup beef stock Juice of 2 lemons

1 1/2 cups pit­ted prunes, halved

1/2 cup honey

40g un­salted but­ter

12 es­chalots, peeled

1 tsp ground cin­na­mon

1 cup smoked al­monds, chopped 2 bunches chives, finely chopped Sautéed cab­bage and

crusty bread, to serve STEP 1 Sea­son lamb shoul­der gen­er­ously then rub with olive oil. Cook in a large heavy-based sau­cepan over a medium heat for 10 min­utes, un­til well browned, then set aside.

STEP 2 Add car­rots, cel­ery, gar­lic, bay leaves, rose­mary and ca­pers to sau­cepan with the ex­tra olive oil and cook briefly, stir­ring. Pour in mus­cat and bring to a boil, then re­turn lamb shoul­der. Pour in stock and le­mon juice, then add prunes and fit the lid. Cook gen­tly for 2 1/2 hours.

STEP 3 Put honey and but­ter in a sau­cepan over medium heat for 2 min­utes, stir­ring un­til just thick­ened. Add es­chalots and cin­na­mon, fit lid, then cook gen­tly for 15 min­utes.

STEP 4 Mix al­monds and chives into lamb, then serve with es­chalots, cab­bage and crusty bread.

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