Slow Cooked Mutton with Salsa Verde and Artichoke Giueda by Giovanna Eusebi of Eusebi Deli in Glasgow

Serves 4

INGREDIENTS

For the mutton:

1kg organic mutton shoulder, boned and rolled

1 litre chicken stock

100ml white wine

For the aromatics:

1 carrot, roughly chopped

1 celery stick, roughly chopped

1 leek, roughly chopped

½ bulb of garlic

Bay leaf

Small bunch of thyme

For the salsa verde:

50g each of fresh parsley, mint, basil and oregano

100ml olive oil

25g capers

4 salted anchovies

1 clove of garlic

½ lemon, juice only

Dash of red wine vinegar

For the garnish:

4 violet artichokes, tough outer leaves removed and stalk peeled

Sunflower oil, for deep-frying

4 baby carrots, sliced and blanched for 1 minute in boiling salted water

4 baby courgettes, sliced and blanched for 1 minute in boiling salted water

Pea shoots

METHOD

1 First, preheat the oven to 130°C. Sear the mutton in a hot pan until the meat is browned all over. Place in an ovenproof dish along with the aromatics, chicken stock and the wine. Cover with foil and cook in the oven for 3 to 3.5 hours or until the meat is tender. Remove the meat from the oven and set aside to rest. Pass the remaining broth and aromatics through a muslin-lined sieve and keep it warm in a pan.

2 Next, make the artichoke garnish. Blanch the artichokes in salted boiling water for 5 minutes. Remove the artichokes from the water and pat dry. Heat the oil in a pan to 180°C and deep-fry the artichokes until they are golden brown and the leaves open.

3 To make the salsa verde, add all the ingredients to a blender and blitz until smooth.

4 To assemble, carve the mutton into 4 and place one piece in the centre of each bowl. Spoon the salsa verde on to the meat and top with an artichoke, followed by the carrot and courgette slices. Spoon the broth around the plate and garnish with pea shoots.

In association with Taste Communications, Scotland's food and drink communications company (www.tastecommunications.co.uk).