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1
Add lamb to a heated pan and cook, until, browned all over, remove, set to one side.
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2
Heat olive oil in same pan add onion and garlic, cook, stirring, until onion is soft, return lamb.
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3
Add wine, herbs, seeds, stock and water, simmer covered, 1 hour.
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4
Add celeriac, simmer covered, for further 20-30 minutes until lamb and celeriac are tender, add carrots about 15 minutes before lamb is finished, carrots will just be cooked, add with celeriac if you prefer your carrots quite tender.
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5
Remove lamb, celeriac and carrot cover and keep warm.
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6
Strain liquid into a smaller pan, add cream, simmer uncovered, 5 minutes.
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7
Blend a little water with the cornflour, add to sauce, stir until mixture boils and thickens.
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8
Serve lamb sliced with celeriac, carrot, sauce, buttery mushrooms, braised onions and sprinkle with parsley.
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9
Braised Onions.
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10
Heat oil in a pan, add onions, cook, stirring, about 10 minutes or until onions are browned.
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11
Add wine, stock, vinegar and sugar, simmer covered, 30 minutes, remove lid simmer uncovered a further 10 minutes or until almost all the liquid has evaporated.
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12
Buttery Mushrooms.
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13
Melt butter in a pan add mushrooms, cook, stirring occasionaly until mushrooms are tender and cooked as desired.
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14
(I say this as I like to brown mine a little.
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15
).
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16
To Serve: Slice lamb and arrange on a serving platter plate with vegetables, onions and mushrooms.
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17
Pour a little sauce over the lamb sprinkle with parsley and serve the extra sauce in a gravy boat on the side.
