Slow braised lamb shoulder
This is one of my favourite 1 pot meals.  You can throw this in the oven and come back anywhere between 2-6 hours later to a fantastic meal. The longer you can leave it cooking the more tender and melt in the mouth your lamb will be.  Lamb shoulder, which I normally use half of (as pictured) is very reasonably priced.  You will get a meal for 2-3 with leftovers.  I normally shred the lamb and put it back into the stock, which makes a great chunky soup for the next days lunch.
Ingredients
half lamb shoulder
tin of tomatoes
tin of butter beans
tin of broad beans (optional)
500ml chicken stock
2 bulbs of garlic
1 onion
2 sprigs of fresh rosemary
Method
pre-heat oven to 220 degrees
season shoulder and put in a casserole dish in the oven, leave to colour for 30 minutes
add the stock to the pan along with the rosemary and tomatoes
cover and leave to cook for 2 to 6 hours as per preference, at 160 degrees
twenty minutes before serving add the beans and stir
serve the lamb on a bed of the beans and sauce, the bone should come straight out of the lamb enabling you to calve the meat if needed…
Serving suggestion
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