Lamb Stew with Vanilla

Serves 4

Preparation and Cooking 2 1/4 hours + 12 hours for the marinade

• 800g of shoulder of lamb cut into pieces
• 250g of string beans
• 250g of garden peas
• 8 new turnips
• 8 new miniature carrots
• 1 onion
• 1 herb bouquet (sprigs of parsley, thyme and bay)
• 2 tablespoons of olive oil

For the marinade:

• 75cl of Côtes de Provence red wine
• 1 vanilla pod
• 1 whole fresh nut-sized piece of ginger cut into strips

1. Prepare the marinade the previous evening. Place the meat in a hollow dish. Mix the wine with the ginger, the vanilla pod sliced into 2 to extract the seed and pour on the meat. Cover with a food grade film and allow to marinate overnight in the refrigerator.
2. The following day, peel the onion and chop it coarsely. Drain the pieces of lamb. In a casserole dish, brown the onion with the olive oil and then brown the lamb pieces. Pour on the marinade, salt, and allow to simmer with the lid on for 1 hour.
3. While this is simmering, peel the carrots and the turnips and steam cook them for 20 minutes. Shell the garden peas, remove the stalks from the string beans and cook them for between 5 and 7 minutes (according to their thickness) in boiling, salted water. Drain off and place in the casserole dish with the meat. Mix delicately and continue to cook for 15 minutes.
4. Bon Appétit!

Note
This dish is even more delicious when heated up the following day. For a more substantial dish, serve accompanied by fresh pasta.