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Slow-Braised Lamb Shoulder

A whole shoulder of lamb cooked long and low until the bone walks out. Garlic, rosemary, red wine, anchovies, one pan. Pair with a big red.
Prep Time20 minutes
Cook Time4 hours
Total Time10 minutes
Keyword: braised, lamb, recipe, shoulder, slow
Servings: 6 people
Calories: 520kcal

Ingredients

  • 1.8-2.2 kg bone-in lamb shoulder
  • 2 tbsp olive oil
  • 1 whole head of garlic, cut in half horizontally
  • 4 sprigs rosemary
  • 6 anchovy fillets
  • 2 brown onions, thickly sliced
  • 2 carrots, thickly sliced
  • 400 ml red wine shiraz or grenache
  • 500 ml chicken or beef stock
  • 1 tbsp tomato paste
  • flaky salt and cracked pepper, to taste

Instructions

  • Preheat oven to 160 C fan-forced. Pat the lamb dry and season heavily with salt and pepper.
  • Heat oil in a large heavy casserole on the stove. Sear the lamb on all sides until deeply browned. Remove.
  • Add onions, carrots and garlic halves cut-side down. Cook for 5 minutes until coloured. Stir in tomato paste and anchovies and cook for a further minute.
  • Pour in the red wine and scrape the base of the pan. Simmer for 3 minutes. Add stock and rosemary.
  • Return lamb to the pan, cover tightly with a lid or foil, and cook in the oven for 3.5 to 4 hours, turning once halfway, until the bone pulls out cleanly.
  • Rest uncovered on a board for 15 minutes. Strain the braising liquid into a jug and spoon off the fat. Pull the lamb into big chunks.
  • Serve with the reduced braising liquid spooned over, alongside mash, polenta or braised white beans.

Notes

Make a day ahead if you can. Cool, refrigerate, lift the set fat off the top, reheat gently.

Nutrition

Serving: 1g | Calories: 520kcal