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Clean recipe · andy-cooks.com

7 Hour Slow Cooked Lamb Shoulder

My 7-hour braised lamb shoulder is served with balsamic gravy, sweet braised shallots, mashed potatoes and greens.

Original recipe: andy-cooks.com

Yield:
6 servings
Prep:
0 hr 20 min
Cook:
7 hr 30 min
Total:
7 hr 50 min
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7 Hour Slow Cooked Lamb Shoulder

Ingredients

  1. 1.2kg lamb shoulder, bone in
  2. sea salt and cracked black pepper,, to season
  3. 1 tbsp olive oil
  4. 1 carrot
  5. 1 brown onion
  6. 150ml balsamic vinegar
  7. 1L chicken stock
  8. 1 small bunch of thyme
  9. 1 tbsp corn flour (cornstarch)
  10. mashed potatoes and steamed greens, to serve
  11. 6 banana shallots
  12. 1 tbsp olive oil
  13. 40g butter
  14. 50ml balsamic vinegar

Instructions

  1. SEAR THE LAMB

    Score the lamb on the top in a diamond pattern. Season on all sides with salt. Heat the oil in a heavy based saucepan or Dutch oven over medium-high heat.
  2. Sear the lamb on all sides, until well browned and the fat cap has rendered, about 15 minutes. Remove from the pan and set aside, leaving the oil and fat in the pan.

  3. COOK THE VEG AND LAMB

    Preheat the oven to 100°C fan forced (210°F).
  4. While the lamb is searing, peel and slice the carrot into chunks, then chop the onion into quarters.
  5. Then, once you’ve taken the lamb out of the pan, add the carrot and onion to the same pan over medium heat and cook, without turning, until starting to caramelise. Turn and cook on the other side.
  6. Remove the vegetables from the pan and set aside. Pour off most of the lamb fat that’s in the pan.
  7. Return the lamb to the pan, skin side up, and the vegetables around the lamb, then add the thyme (reserving 3 sprigs for later) and season well with black pepper.
  8. Deglaze the pan with 150ml of the balsamic vinegar, for 30 seconds, until cooked off a little.
  9. Pour in the stock and cover with a tight fitting lid. Transfer to the oven and cook for 7 hours (checking it after 6 hours).

  10. COOK THE SHALLOTS

    Increase the oven temperature to 180°C fan forced (355°F).
  11. Peel the banana shallots, taking care to keep the root intact. Halve lengthways. Season the cut sides with salt.
  12. Place the oil and butter in a frying pan over medium heat. Add the shallots, cut side down and place the thyme sprigs around and cook for 2-3 minutes.
  13. Deglaze the pan with the remaining 50ml balsamic vinegar, then cover the shallots with a cartouche.
  14. Transfer to the oven and bake for 15 minutes. Remove from the oven and discard the cartouche.

  15. MAKE THE SAUCE AND SERVE

    Remove the lamb from the oven and transfer to a serving platter.
  16. Pass the cooking liquid through a sieve into a medium saucepan. Place over a medium heat and bring just to a boil. Taste for seasoning.
  17. Make a slurry with the cornflour and 1 tablespoon of water. Whisk into the lamb sauce and cook for 1-2 minutes until the sauce thickens slightly.
  18. Carefully transfer the shallots to the serving platter with lamb. Drizzle with some of the gravy, then serve the rest on the side.
  19. Serve with a side of mashed or roast potatoes and some steamed green beans.