Difficulty: [usr 2]
Heat the peanut oil and a knob of butter in a large frying pan. Add the lamb, cut into large cubes, and brown quickly on all sides. Remove the meat with a slotted spoon. Add the chopped onions to the pan and deglaze with the Fine Languedoc, reducing until nearly dry. Pour in the white wine, then add the shallots, bouquet garni, and raspberry vinegar. Reduce by half, then stir in the chicken broth (or water) and whipping cream.
Peel and wash the carrots and turnips, cutting them into large olive shapes.
Prepare two clean 1-pound jars. Divide the browned meat and prepared vegetables between them. Pour over the cooking liquid without straining. Sprinkle with chopped chives and top up with water if needed.
Seal the jars and place in a washing machine. Cover with coarse salt water, bring to a boil, and cook for 45 minutes.
To serve, empty a jar into a saucepan and gently reheat. Remove the meat and vegetables, then reduce the liquid to about 2 glasses. Return the meat and vegetables to the pan, stir in 3 knobs of butter, and season with salt and pepper to taste.
Expert tip: For clearer sauce, seed the onions and strain the juice after cooking.
Joëlle's suggestion: Add new potatoes, cut into olive shapes and uncooked, to the jars alongside the carrots and turnips.
Store jars in the refrigerator, away from light, and consume within 3 months. For longer storage, extend the baking time.
