Braised shoulder of lamb
1 shoulder of lamb, rested for an hour at room temperature before cooking
8 sprigs of fresh thyme
8 medium onions, whole and peeled
250ml balsamic vinegar
2 garlic bulbs, peeled
8g olive oil
2g sea salt
2g black pepper
750ml of CHEF® All Natural Lamb Stock
1kg large white potatoes, peeled
400ml milk, warmed
2g black pepper, freshly milled
Prep Time: 45 minutes Cooking Time: 5 hours
- Preheat the oven to 180°C/gas mark 4.
- Rub the shoulder of lamb with the olive oil and season with the salt and pepper. Place the lamb into the bottom of a large casserole pot with the onions, garlic and thyme, sit the lamb on top. Place into the oven for 15-20 minutes or until the lamb and onions have coloured.
- Remove the pot from the oven and turn the oven down to 160°C. Cover with a suitable lid and cook for approximately 5 hours.
- Pour 750ml of CHEF® All Natural Lamb Stock and cover with a suitable lid. Cook for approximately 5 hours.
- After 4 hours, remove the garlic and onions from the pot and reserve. Add the balsamic vinegar, and continue to cook for a further half hour, without the lid on. Baste the shoulder in the stock and vinegar liquid every 5-10 minutes.
- Between bastings, prepare the mashed potato. Cut the potatoes into suitable sizes and rinse in cold water. Place the potatoes into a pan with the water and salt. Place over the heat and bring to a slow simmer for 25-35 minutes, until they are just about tender.
- Drain the potatoes and place them, with the butter, into a mouli or use a potato masher to create a soft mixture. Then transfer this into a bowl.
- Place the mixture back into the pan, pepper and warm milk then stir it until it is smooth. Set the pan aside to keep warm, while you finish the lamb.
- Transfer the lamb from the oven to the stove top and place it over a low heat, to reduce any excess liquid. Baste the lamb in the liquid as you reduce.
- Add the onions and garlic back with the lamb for 10 minutes to reheat.
- To serve, cut the braised lamb into 4 portions and serve with the onions, garlic and mash.
Rest the lamb for an hour at room temperature before cooking.
Per Serve (1/10th recipe)
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.