Slow-Cooked Shoulder of Lamb with Vegetables

by Stefan Kolsch

Use the delicious juices to make gravy, if you like, adding a little redcurrant jelly to taste
SERVINGS    
 
6
PREPARATION TIME
30 MINS
COOKING TIME
3 HOURS

Ingredients

1 Whole Shoulder of Lamb (1.75 kg)
Olive Oil
Salt, pepper
6 sprigs fresh Rosemary
6 sprigs fresh Thyme
1 whole bulb of Garlic, broken into cloves and unpeeled (crush ½ of the cloves with a knife)
2 Red Onions (quartered)
3 Carrots (cut into batons)2 sticks Celery (sliced)
1 large Leek, (sliced)
4 or 5 ripe Tomatoes (halved)
2 Bay Leaves
1x 375g tinned Tomatoes
½ bottle Red Wine or 1 x 375 ml bottle dry Cider
1½ tbsp Plain Flour

Slow-Cooked Shoulder of Lamb with Vegetables

Instructions

Allow the meat to come to room temperature. Preheat the oven to 200°C/400°F/Gas 6. Rub the lamb with a little oil, season with salt and pepper and place in a large roasting tin. Place in the oven and brown on all sides for about 15 minutes.

Remove from the oven and carefully place the rosemary, thyme, garlic, onions, carrots, celery, leek, fresh tomatoes and bay leaves into the roasting tin below the joint. Pour the tinned tomatoes, wine or cider over the top of the joint and cover the tin with a double layer of foil. Return to the oven for 10 minutes, then lower the oven temperature to 140°C/275°F/Gas 1 and cook for 2½ hours or until the lamb is tender and sticky. Check the meat juices run clear.

Remove the joint from the oven, place the lamb on a warm plate (allow to rest for 20 minutes), remove the whole cooked vegetables and keep warm.

Use the delicious juices to make gravy, if you like, adding a little redcurrant jelly to taste.

Serve with the vegetables and gravy, accompanied by polenta or couscous and green beans.

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