Braised Lamb Shoulder

Succulent, slow cooked lamb.

Ingredients


  • 500 g lamb shoulder
  • 1 l beef stock
  • 2 carrots
  • 1 celery
  • 1 onion
  • 1 leek
  • 2 parsnips
  • 2 tomatoes
  • 2 cloves garlic
  • sprig of thyme
  • sprig of rosemary

Method

  1. Chop all vegetables into large chunks.
  2. Trim the excess from the lamb.
  3. Season and seal off on a hot pan.
  4. In a casserole dish heat the stock, add the vegetables, add the lamb.
  5. Cook in the oven at 135°C for 3 hours.
  6. When cooked, strain the vegetable from the stock.
  7. Reduce the stock.
  8. To serve: Serve on a warmed bowl with puréed and roast potato and carrots.




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