Épaule aux Racines (Braised Shoulder with Glazed Root Vegetables)

Ingredients

• 1 shoulder
• carrots
• turnips
• celeriac
• consommé
• small onions
• butter
• braising stock (fonds de braisage)

Instructions

1. Braise the shoulder as above, until completely cooked.
2. Turn carrots, turnips and celeriac in the shape of long olives, cook them in consommé and glaze them.
3. Cook small onions in butter.
4. Dish up the shoulder and surround it with bouquets of the vegetables.
5. Skim the fat from the braising stock, reduce it, strain it and serve it separately.