Boulanger's Basin

Introduction to Boulanger's Basin

The Boulanger's Basin is a classic French dish whose origins can be traced back to the boulangeries, or bakeries, of 18th century France. Named after the "baker's" method of cooking, this dish exemplifies the rustic charm of French cooking, with its slow-cooked meat and vegetable ensemble. The tradition began when people would bring their dishes to the boulangeries to be cooked in large communal ovens, capturing the essence of shared meals. Today, Boulanger's Basin remains a beloved choice for family gatherings and special occasions, celebrated for its comforting aroma and rich flavors.

Ingredients

• Potatoes - 1 kg, thinly sliced
• Onions - 2 large, thinly sliced
• Garlic - 3 cloves, minced
• Thyme - 2 tsp, dried
• Bay Leaves - 2
• Lamb Shoulder - 1 kg, bone-in
• Beef Stock - 500 ml
• Olive Oil - 3 tbsp
• Salt - to taste
• Black Pepper - to taste

Preparation

Preparing the Ingredients

Start by preparing your lamb shoulder. Ensure it's at room temperature before cooking. Season it generously with salt and black pepper on all sides. Set aside.

Peel and thinly slice the potatoes and onions. Mince the garlic.

Marinating the Lamb

Combine the minced garlic, thyme, bay leaves, and a tablespoon of olive oil in a bowl. Rub this mixture thoroughly over the seasoned lamb shoulder. Allow it to marinate for at least 30 minutes, or overnight if possible, in the refrigerator.

Cooking Process

Searing the Lamb

Heat the remaining olive oil in a large, deep skillet over medium-high heat. Add the marinated lamb shoulder and sear it for about 4-5 minutes on each side, or until it develops a golden-brown crust. Remove it from the pan and set aside.

Layering the Dish

In the same skillet, reduce the heat to medium and add the sliced onions. Cook them until transparent and slightly caramelized, about 5 minutes. Add the sliced potatoes to the skillet, mixing well to coat them in the flavored oil and onions.

Once well mixed, place the seared lamb shoulder on top of the potatoes and onions. Pour the beef stock evenly over the dish, ensuring it seeps through the layers.

Baking the Dish

Preheat your oven to 160°C (320°F). Cover the skillet or baking dish with a lid or foil. Place it in the oven and let it bake for 2 to 2.5 hours. The gentle heat will result in tender, flavorful meat and perfectly cooked potatoes. Keep a watchful eye on the liquid levels; add more beef stock if needed to keep the dish moist.

Finishing Touches

In the last 30 minutes of cooking, remove the lid or foil to allow the top to brown slightly. This will give a lovely texture and enhance the flavor of the dish. Test the potatoes for tenderness; they should be soft and infused with flavor. The lamb should be falling off the bone.

Serving and Enjoyment

How to Serve

Allow the Boulanger's Basin to rest for a few minutes before serving. This will help the flavors settle and the dish to cool slightly, making it easier to handle. Garnish with fresh herbs if desired.

To serve, carefully lift the lamb shoulder and carve it into slices. Serve each slice with a generous helping of the potatoes and onions from the base of the pan. Ensure every plate has a good amount of the savory juices spooned over.

Best Enjoyed With

Boulanger's Basin is best enjoyed with a crisp, green salad and a side of crusty French bread to mop up the delectable juices. A finishing touch can be a glass of robust red wine which complements the hearty flavors of the baked lamb.

This dish truly encompasses the essence of comfort food with its rooted tradition and warm, rich tastes that bring the community together, just like it did centuries ago in the heart of France's boulangeries.