Braised Lamb with Spring Vegetables – Fustini's Oils & Vinegars

Ingredients

• 2-pound lamb shoulder or leg
• salt and pepper
• Fustini's Robust SELECT olive oil
• 1/2 cup carrot, sliced
• 1/2 cup celery, diced
• 1 cup onion, diced
• 2 whole garlic cloves
• 1/4 cup tomato paste
• 1 cup red wine
• 3 cups chicken stock
• sprig rosemary
• 1 tablespoon Fustini's Robust SELECT olive oil
• 1 tablespoon butter
• 1 cup carrots, peeled and sliced
• 1 turnip, peeled and sliced
• 1 cup pea pods or snow peas
• 1 garlic clove, minced
• 1/2 cup Braising Liquid from cooked lamb
• 1 tablespoon butter
• 1 shallot, minced
• 1 cup Braising Liquid from cooked lamb
• parmesan cheese for garnish
• fresh parsley, chopped for garnish
• cooked pasta for serving