Epaule de agneau provinciale

The chefs at Townsend prefer the shoulder of lamb to the leg simply because of the flavour. Our horned dorset lambs have quite chunky shoulders and one shoulder can provide a sizable meal. This dish is a British warm cobbler deliciously impossible to resist.

Ingredients:

Filling:
2 lbs pasture raised lamb shoulder roast, cut into 2” chunks
3 tbsp oil
¼ lb smoked pasture raised bacon, cut into pieces
1 bag pearl onions, peeled
5 carrots, peeled, cut into large chunks
½ lb button mushrooms
3 tbsp flour
3 bay leaves
4-5 sprigs fresh thyme
1 ½ c dry red wine
1 ½ c homemade pasture raised lamb stock
2 tbsp Worcestershire sauce

Cobbler:
2c flour
2 ½ tsp baking powder
½ tsp salt
¼ c shortening
¾ c milk
5 bay leaves
1 egg, lightly whisked with 2 tbsp water

Directions

Pre heat oven 350 deg

In Dutch oven heat oil till hot, add bacon and cook till crispy. Add in the lamb cubes and cook for approx. 10 min or until the cubes are browned on all sides. Remove meat and set aside.

Add in carrots, onions and mushrooms. Cook for about 5 minutes or until the vegetables are showing colour, add in the flour and stir. Return meat to pot adding in herbs, wine, stock and Worcestershire sauce. Season with salt & pepper, cover with lid and braise in oven for 1 hr or till very tender.

After 1 hour of cooking make biscuit topping.

In medium bowl add flour, baking powder and salt stir well with fork. Cut in shortening with knives or pastry cutter till crumbles resemble peas. Add in cold milk slowly in spots gathering dough in sections as to not over work pastry, (May need to add a bit more milk if not enough depending on dryness of flour or humidity of room). Gather pastry together and gently knead ever so gently to combine well.

Roll out onto floured counter with floured rolling pin to 1 ½ -2“thick. With floured biscuit cutter cut as many circle biscuits as you can, gathering up trimmings, re-rolling and cutting more rounds. When stew has been cooking for over 1 hr place the biscuits on top of the stew overlapping if needed. Insert bay leaves between biscuits, Brush with egg wash and bake for 45 minutes more.

Remove bay leaves and serve.