Authentic Ceredigion Braised Lamb

Sear chunks of lamb shoulder or shanks in a heavy pot. Sauté onions, carrots, and celery.

Add a splash of white wine and enough lamb stock to cover the meat. Throw in some wild garlic stems.

Simmer gently for 2 - 2.5 hours until the meat is meltingly tender.

Stir through a large handful of fresh, coarsely chopped wild garlic leaves just before serving.

A seasonal spring classic showcasing Ceredigion's woodland treasures.