Step 1
Place the whole peeled garlic cloves in a small saucepan of salted cold water. Bring to a boil then reduce the heat and simmer the garlic for 10 minutes. Drain and rinse the cloves. Repeat the process until the garlic cloves are tender before draining, rinsing and setting the garlic aside.
Step 2
Prepare the pearl onions by trimming the stems, peeling them but leaving them whole, and simmering them in a small saucepan of boiling salted water for 15 minutes until tender, then drain and refresh in cold water. Set aside.
Step 3
Heat the olive oil in a large saucepan with a tight-fitting lid over high heat for 1 minute. Add the meat and brown for five minutes. Add the diced carrots and onions, turn the heat to low and cook for 5 minutes, stirring until the vegetables soften a bit.
Step 4
Sprinkle the flour over the meat and stir, cooking for about two minutes until the vegetables are lightly coloured. Add the tomato and stock to cover.
Step 5
Raise the heat to high and bring to a boil. Remove any foam that forms on the surface. Add two teaspoons of sea salt and cover, reducing the heat so the mixture simmers gently. Cook for about an hour, until tender.
Step 6
Meanwhile, melt the butter in a saute pan over a low heat. Add the prepared pearl onions and caster sugar, and cook until they are sticky and caramelised. Remove from the heat and set aside.
Step 7
After an hour of cooking, remove the pot containing the lamb from the heat. Remove the lamb from the pot using a slotted spoon or skimmer and place it in a large bowl. Return the pot to the heat and simmer the remaining liquid until it reduces and forms a sauce.
Step 8
Add the lamb, garlic and caramelised pearl onions to the sauce and stir until warm. Season with pepper and vinegar, sprinkle with parsley, and spoon the braised lamb into four deep bowls of soft polenta. Serve with a green salad.
