Roast Lamb with Celeriac Purée

For the lamb shoulder: Peel the carrot, celery and onions and chop coarsely. Peel the garlic and mince. Rinse the herbs and shake dry. Season the lamb shoulder with salt and pepper. Heat the oil in a roasting pan, sear the lamb on all sides, remove and set aside. Preheat the oven to 175°C (approximately 350°F). Sauté the onion in the roasting pan then add the carrots and celery and cook until softened. Add the garlic and tomato paste and cook briefly. Deglaze the pan with 100 ml (approximately 1/2 cup) red wine and cook until evaporated. Add the remaining red wine and stock. Return the lamb to the pan with the herbs and spices and transfer to the oven for about 1 hour 45 minutes, basting occasionally with pan juices. 

While the meat cooks, the celery chips and the celery puree Preparing: For the celery chips Peel the celery and cut into thin slices. Pat dry with paper towels. The oil in a container or in a deep fryer to 170 ° C heat and fry the celery slices in golden brown. degrease and remove them on absorbent paper.

For the celeriac purée: Rinse the celeriac, peel and cut into chunks. Peel the shallots and finely chop. Melt 1/2 of the butter in a saucepan and sauté the shallots until translucent. Add the celery and cook briefly. Add the broth and sugar and season with salt and pepper. Cover and simmer for about 30 minutes. Drain the celeriac and reserve the cooking liquid. Purée the celeriac with the lemon juice, remaining butter and just enough cooking liquid to obtain a creamy consistency. Stir in the crème fraîche and keep warm until ready to serve.