Slow cooked Shoulders of Mutton

Reduce the sauce to a smooth consistency then season to taste with a little salt and pepper


4 Mutton Shoulders
Salt, Pepper
4 tbsp Olive oil
4 Onions (sliced)
4 Carrots (sliced)
1 tsp Sugar
2 tbsp Tomato puree
500 ml Red wine

Slow cooked Shoulders of Mutton


Preheat oven to 140ºC/275ºF/Gas 1. Allow the meat to come to room temperature. Pat dry with kitchen paper. Season with salt and pepper.
Heat the oil in large flameproof casserole pan, on a high heat. Sear the meat until nicely browned on all sides. Remove from the pan and leave to the side.
Add onions, carrots and sugar, fry for 4-5 minutes on a medium heat. Add tomato puree to the pan and fry for a further 3-4 minutes. Return the seared meat to the pan and add wine. Bring to the boil. Cover and place in the oven for 4-4 ½ hours. Take the casserole out of oven. Remove the lid and reduce the sauce to a smooth consistency. Season to taste with a little salt and pepper. Cut the meat into slices and arrange with the sauce on preheated plates.

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