Braised Shoulder of Lamb with Morels & Potato Gratin

Season the shoulder of lamb with salt and pepper and brown briefly in oil. Place in

in a casserole at moderate heat (180 °C ) in the kitchen stove.

Add diced vegetables and pour a little water. Add thyme and stew everything together, continuously pouring its own liquid over it, for about 1 1/2 hours.

Remove the shoulder from the heat, pour the resulting sauce through a sieve, perhaps reduce a little and season with salt and pepper.

Cream morels

Sauté shallots in butter until translucent. Add the cleaned and well washed morels, sweat briefly and pour in whipped cream. Everything briefly

creamy on low heat and season.

Potato gratin

Cut the potatoes into evenly thin slices, put them into an ovenproof dish, season with salt, pepper and nutmeg. Pour the warm whipped cream over the potatoes, sprinkle with parmesan cheese and bake at about 150-180 °C for about

25 minutes in the oven.

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