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.
Servings: 6 people
Calories: 685kcal
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: 685kcal | Carbohydrates: 12g | Protein: 52g | Fat: 44g | Saturated Fat: 17g | Sodium: 540mg | Fiber: 2g | Sugar: 5g