Épaule au Riz (Braised Shoulder with Rice)

Ingredients

• 1 shoulder
• 500 grammes rice
• braising stock (fonds de braisage)
• jus

Instructions

1. Bone the shoulder, roll it and tie it.
2. Colour it in the oven.
3. Set it to braise, moistening it generously, and cook it three quarters through.
4. Put it in a small braising pan with 500 grammes of blanched rice.
5. Strain the braising stock over the whole, without skimming off its fat.
6. Finish the cooking gently; it is ready when the rice has absorbed all the stock.
7. Dish up the shoulder, surround it with the rice and serve a sauceboat of jus separately.