Shoulder Shearling with Baked Vegetables and Potato Flan

For the shoulder shearling with oven vegetables and potato flan, first peel the root vegetables and cut them into quarters lengthwise, peel the onion and cut it into thin slices. Preheat the oven to 200 °C. Mix the vegetables with the remaining ingredients and place them on a baking tray covered with baking paper, season with salt and pepper and roast in the oven for about 20 to 25 minutes until soft.

For the potato flan, peel the potatoes and boil them in lightly salted water until soft, then let them steam out and press them into a bowl with a potato press. Add the egg yolks, butter, whipping cream, cornflour and Parmesan and stir until smooth. Season with salt, pepper, truffle and nutmeg. Beat the egg whites until firm and fold into the potato mixture. Pour the mixture into a buttered and ovenproof dish (or into several serving dishes) and bake in a preheated oven at 160 °C for about 30 to 40 minutes until the casserole has risen nicely.

Turn meat in flour and sear in a roasting pan with olive oil until hot on each side. Remove meat. Add shallots, garlic and root vegetables, sauté tomato paste and deglaze with red wine. Add beef stock and spices, return meat to roaster and braise, covered, in preheated oven at 140 °C (convection oven) for about 1 1/2 hours. When the meat is tender, strain the sauce through a sieve, degrease it and thicken it with roux or thicken it with butter.

Shoulder shearling with oven vegetables and peas

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