Photography Andy Arnfield – The Gourmet Grocer
Here is one of my favourite ways to cook a delicious shoulder of lamb. Full of rustic charm, packed full of flavour and drenched in a rich sauce, The meat just falls from the bone and is best served with a generous helping of creamy mashed potato!!! I just love winter !!!! Enjoy
Cooking time: 8 hours
Braised shoulder of lamb
1 shoulder of lamb, rested for an hour at room temperature before cooking
8 sprigs of fresh thyme
2 sprigs fresh rosemary
8 medium onions, whole and peeled
250ml of balsamic vinegar
2 tbs brown sugar
2 bulbs of garlic, peeled
1. Preheat the oven to 180ºC
2. Rub olive oil into the shoulder of lamb, and season with salt and pepper. Add a little olive oil to the bottom of a large casserole pan/dutch oven, alongside the onions, thyme and rosemary. Sit the lamb on top and cook in the oven for 30 minutes until the lamb and onions have coloured.
3. Remove from the oven and add the garlic to the dish. Turn the oven down to 120ºC, place the lid on the pan and cook the lamb for approximately 5 hours.
4. Now add the balsamic vinegar and brown sugar and continue to cook without the lid for a further 1-1 ½ hours, basting the lamb and onions in the vinegar liquid every 20 minutes.
5. Remove the lamb from the oven and place on the stove over a low heat. Reduce any excess liquid. Continue to baste the lamb in the liquid as you reduce.
7. Cut the lamb into 4 portions, and serve immediately with the onions, garlic and mashed potatoes.