Épaule aux Navets (Braised Shoulder with Turnips and Small Onions)

Ingredients

• 1 shoulder
• 1 kilogramme turnips
• butter
• a pinch of caster sugar
• 20 small onions
• braising stock (fonds de braisage)

Instructions

1. Bone the shoulder, stuff it and set it to braise.
2. At three quarters of its cooking, take it out into a sauté dish.
3. Turn 1 kilogramme of turnips in the shape of large cloves of garlic and sauté them in butter in the frying pan with a pinch of caster sugar.
4. Colour 20 small onions in butter.
5. Surround the shoulder with the turnips and onions.
6. Skim off the fat and strain the braising stock over the whole.
7. Complete the cooking gently.