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Braised Lamb Shoulder With Horseradish Jus And Minted Peas

By Food52
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Ingredients

4 pounds Peas in the Shell

1 bunch Mint

Sugar

Salt

1 3lb. Lamb Shoulder, Boned and Tied

3 tablespoons Neutral Oil

1 Yellow Onion, Rough Chopped

3 Carrots, Rough Chopped

1/2 Head Celery, Rough Chopped

375 milliliters Red Wine

1 quart Lamb or Beef Stock

1 tablespoon Fresh Grated Horseradish

Cornstarch, Dissolved in Water

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