Slow braised lamb shoulder, how can you go wrong this dish for me is fantastic, as the oven does most of the work for you and the end result is incredible. Once braised down in this amazing braising liquid you will be left with falling off the bone lamb shoulder and an intense reduced sauce to pour over the top. (a great substitute for the traditional Sunday roast)
- 1 bone in lamb shoulder
- Salt and pepper
- 50ml vegetable oil
- 1 carrot (cut into 1cm pieces)
- 1 onion (cut into 1cm pieces
- 3 tbsp. tomato paste
- 3 garlic cloves peeled
- 1 bay leaf
- 2 sprigs of thyme
- 50ml white wine
- 200ml beef stock
Pre heat oven to 130°C, season lamb with salt and pepper
Heat oil in a roasting pan or heavy based pot over medium heat , cook the lamb for 8-10 minutes or brown all over, remove from the pan
Add the carrot and onion and cook for 6 minutes until well coloured, add the tomato paste, garlic, bay leaf and thyme, stir well to combine, return the lamb to the pan then add wine and stock and bring to the boil.
Cover the pan with foil or a lid and roast for 3 hour or until the lamb is very tender – falling off the bone.
Remove lamb from the pan and season the sauce with salt and pepper
To serve place lamb on a dish and spoon over the sauce.