Lamb shoulder braised until tender, over rutabaga mash.

• Lamb shoulder — 12¼ oz (cubed)
• Carrot — 1¾ oz (1 small)
• Parsnip — 4¼ oz (1)
• Rosemary & bay
• Water — 1 cup stock (no onion/garlic)
• Rutabaga — 6 oz (¼, peeled)
• Full-fat coconut milk — 2 Tbsp
• Garlic-infused olive oil — 1 Tbsp
• Sea salt & pepper

1. Heat oven to 300°F (150°C). Brown the seasoned lamb in batches in the oil; remove.
2. Add the carrot and parsnip, then the stock, scraping up the browned bits. Return the lamb with rosemary and bay; cover and braise 2–2½ hours until fork-tender. (Pressure cooker: ~40 minutes.)
3. Boil and mash the rutabaga with the coconut milk and salt.
4. Serve the braise over the mash.

Braising shoulder is forgiving — pull when fork-tender, not by clock. If the pressure cooker comes out tough, give it another 10 minutes; collagen needs full conversion.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Braising method per Once Upon a Chef & America's Test Kitchen: brown, deglaze, low-and-slow to fork-tender.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.