Braised Lamb Shoulder Chops with Root Vegetables

Ingredients

• 4 whole dried bay leaves
• 3 quarts lamb or beef stock
• 8 small turnips
• 8 (1-inch-thick) lamb shoulder blade chops (also called round bone lamb shoulder chops)*
• 4 tablespoons olive oil
• 3 teaspoons fine sea salt
• 6 medium carrots
• + 10 more ingredients
• • 2 heads garlic
  • 3 tablespoons unsalted butter
  • * If lamb shoulder blade chops are unavailable, substitute bone-in lamb loin chops.
  • 8 small parsnips
  • 3 tablespoons sugar
  • 5 sprigs fresh rosemary
  • 2 medium onions
  • 4 medium celery stalks
  • 10 small carrots
  • 10 sprigs fresh thyme

Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cookin...

View full recipe at Epicurious