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

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

More by Derry Clarke:

Find recipes by keyword:

easter family dinners mains the afternoon show