Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

If you are meeting celeriac for the first time you might feel a little
intimated and not know quite where to start with preparing this vegetable. But, once you get to know this wonderful winter
vegetable it will be one of the pleasures of the season.

Celeriac (pronounced sell-air-e-ak) has a delicate celery taste, but is a rather unattractive root vegetable, however, it is a delicious
addition to winter meals. Also known as celery root it is a variety of celery which is cultivated for its root.

Braised Lamb with Celery & Celeriac

As regularly readers know, I love lamb shoulder chops – they give you the wonder flavour of lamb at a fraction of the cost of some other cuts and even better, they are often on special! Slow cooking ensures that the meat is soft and unctuous and the celeriac and celery adds a wonderful flavour.

Serves 4

4 (about 750g) lamb shoulder chops
sea salt and freshly pepper
olive oil
1 onion, sliced
2 medium or 1 large celeriac, chopped
2 sticks celery, cut into 5mm thick pieces
2 garlic cloves, sliced
2 cups chicken or vegetable stock
1 tbsp Dijon mustard
chopped fresh parsley

1              Preheat oven to 180°C. Season lamb with salt. Heat a large ovenproof casserole dish over a medium heat, add a good splash of oil and brown lamb for 4-5 minutes each side. Remove chops and set aside.

2              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add celeriac,
celery and garlic and toss to combine. Add stock, mix to combine and bring to simmering. Place chops on top of vegetables, cover and bake for 1¼-1½ hours or until lamb is tender.

3              Remove lamb from pan, set aside and keep warm. Place pan over a medium heat, stir in mustard and season to taste with a good grind of salt and black pepper. Return lamb to pan and cook, for 4-5 minutes longer to heat through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, celery, garlic: Krismaw
Gardens – Hastings; Celeriac, parsley: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
stock, mustard, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Get to know celeriac:

Celeriac – Don’t be Put Off by Its Appearance

Celeriac – Don’t be Put Off by Its Appearance

Another recipe using celeriac you might like to try:

Celeriac, Cavolo Nero & Bacon Mash

Celeriac, Cavolo Nero & Bacon Mash

 

10 thoughts on “Braised Lamb with Celery & Celeriac”

  1. Good morning Rachel

    Looks good but how much celery would you use? 2 stalks?

    Love that your recipes are always using seasonal fruits and veges.

    Shirley

    1. Ooophs – yes, 2 sticks – have fixed the recipe – thanks for your kind comments – Shirley.

  2. I’ve never used shoulder chops. I know, I know, shame on me. I look at them and they seem so fatty that I’m not interested. I like my chops medium and the thought of biting into that fat doesn’t do anything for me. BUT, slowly braised like this sounds fantastic.
    Maureen | Orgasmic Chef recently posted…Aussie Burger with the LotMy Profile

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