Simmone Logue | In The Kitchen - Food Wine Travel

Ingredients

• 1 large carrot, roughly chopped
• 3 celery stalks, roughly chopped
• 2 brown onions, roughly chopped
• 1 garlic bulb, cut in half horizontally
• 5 fresh bay leaves
• 3 thyme sprigs
• 2 rosemary sprigs
• 1 tablespoon black peppercorns
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1 lamb shoulder, about 1.6 kg (3 lb 8 oz), on the bone
• 500 ml (17 fl oz/2 cups) red wine
• 2 teaspoons sea salt
• 1 litre (35 fl oz/4 cups) chicken stock
• 250 ml (9 fl oz/1 cup) Veal jus (Toolbox, page 31), optional
• 1⁄2 quantity Mint pesto (see below)