Confit Lamb Shoulder, Glazed Vegetables & Château Beauregard Ducasse "Cuvée Albert Duran"
Some dishes require patience to express their full potential. This is the case with confit lamb shoulder, a cut whose tenderness and aromatic richness call for a wine capable of matching such a structure. For this pairing, the Château Beauregard Ducasse Graves red, cuvée Albert Duran, stands out for its depth and finesse.
The slow-cooked lamb develops confit and melting notes that are balanced by the crunchiness and natural sweetness of the glazed carrots. The Cuvée Albert Duran, with its elegant tannic structure and aromas of ripe fruit and spices, provides structure to the whole without ever overpowering it.
The Recipe:
For 4 to 6 people.
Ingredients:
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1 nice lamb shoulder (approx. 1.5 to 1.8 kg)
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1 bunch of young carrots (ideally multi-colored)
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500g small new potatoes
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1 whole head of garlic
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A few sprigs of fresh rosemary and thyme
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50cl beef or lamb broth
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Olive oil, butter, salt, and pepper
Preparation:
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Slow-cooking the lamb: Preheat your oven to 130°C. In a large Dutch oven, brown the lamb shoulder on all sides with a drizzle of olive oil. Add the garlic head cut in half, thyme, and rosemary. Pour in the broth, cover tightly, and bake for 4 to 5 hours. The meat should fall apart easily with a fork.
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Preparing the vegetables: Meanwhile, clean the carrots, leaving a little bit of the green tops, and wash the new potatoes.
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Glazing the carrots: In a sauté pan, place the carrots with a knob of butter, a pinch of salt, and a splash of water. Cover with parchment paper pierced in the center. Cook over low heat until the water evaporates: the carrots should be tender and shiny, coated in butter.
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Roasting the potatoes: Brown the new potatoes in a pan with salt and a little rosemary until they are crispy on the outside and tender on the inside.
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Finishing the sauce: Once the lamb is cooked, collect the cooking juices from the Dutch oven, strain them, and reduce them by half in a small saucepan until a syrupy consistency is obtained.
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Serving: Arrange the lamb in the center of the dish, surround it with the glazed vegetables and confit garlic. Drizzle generously with the reduced sauce.
Open the Château Beauregard Ducasse "Albert Duran" and ideally let it breathe for an hour before serving (around 17-18°C). The complexity of the wine and the melt-in-your-mouth lamb form a complete and balanced whole.
Enjoy your meal.
