{"id":"bb6ad7c1-e33d-4def-b0b1-44d7a9942702","url":"https://recipestripper.com/recipes/bb6ad7c1-e33d-4def-b0b1-44d7a9942702","source_url":"https://www.andy-cooks.com/blogs/recipes/7-hour-slow-cooked-lamb-shoulder","title":"7 Hour Slow Cooked Lamb Shoulder","description":"My 7-hour braised lamb shoulder is served with balsamic gravy, sweet braised shallots, mashed potatoes and greens.","servings":6,"servings_text":"6","prep_time":"PT0H20M","cook_time":"PT7H30M","total_time":"PT7H50M","image_url":"https://www.andy-cooks.com/cdn/shop/files/20260512073209-andy-20cooks-20-20chef-20slow-20cooked-20braised-20lamb-20shoulder-20recipe2.jpg?crop=center&height=1200&v=1778571132&width=1200","ingredients":[{"text":"1.2kg lamb shoulder, bone in","item":"lamb shoulder, bone in","quantity":1.2,"unit":"kg"},{"text":"sea salt and cracked black pepper,, to season","item":"sea salt and cracked black pepper,, to season"},{"text":"1 tbsp olive oil","item":"olive oil","quantity":1,"unit":"tbsp"},{"text":"1 carrot","item":"carrot","quantity":1},{"text":"1 brown onion","item":"brown onion","quantity":1},{"text":"150ml balsamic vinegar","item":"balsamic vinegar","quantity":150,"unit":"ml"},{"text":"1L chicken stock","item":"chicken stock","quantity":1,"unit":"L"},{"text":"1 small bunch of thyme","item":"small bunch of thyme","quantity":1},{"text":"1 tbsp corn flour (cornstarch)","item":"corn flour","quantity":1,"unit":"tbsp","preparation":"cornstarch"},{"text":"mashed potatoes and steamed greens, to serve","item":"mashed potatoes and steamed greens, to serve"},{"text":"6 banana shallots","item":"banana shallots","quantity":6},{"text":"1 tbsp olive oil","item":"olive oil","quantity":1,"unit":"tbsp"},{"text":"40g butter","item":"butter","quantity":40,"unit":"g"},{"text":"50ml balsamic vinegar","item":"balsamic vinegar","quantity":50,"unit":"ml"}],"instructions":[{"number":1,"text":"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.","section":"SEAR THE LAMB"},{"number":2,"text":"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.","section":"SEAR THE LAMB"},{"number":3,"text":"Preheat the oven to 100°C fan forced (210°F).","section":"COOK THE VEG AND LAMB"},{"number":4,"text":"While the lamb is searing, peel and slice the carrot into chunks, then chop the onion into quarters.","section":"COOK THE VEG AND LAMB"},{"number":5,"text":"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.","section":"COOK THE VEG AND LAMB"},{"number":6,"text":"Remove the vegetables from the pan and set aside. Pour off most of the lamb fat that’s in the pan.","section":"COOK THE VEG AND LAMB"},{"number":7,"text":"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.","section":"COOK THE VEG AND LAMB"},{"number":8,"text":"Deglaze the pan with 150ml of the balsamic vinegar, for 30 seconds, until cooked off a little.","section":"COOK THE VEG AND LAMB"},{"number":9,"text":"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).","section":"COOK THE VEG AND LAMB"},{"number":10,"text":"Increase the oven temperature to 180°C fan forced (355°F).","section":"COOK THE SHALLOTS"},{"number":11,"text":"Peel the banana shallots, taking care to keep the root intact. Halve lengthways. Season the cut sides with salt.","section":"COOK THE SHALLOTS"},{"number":12,"text":"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.","section":"COOK THE SHALLOTS"},{"number":13,"text":"Deglaze the pan with the remaining 50ml balsamic vinegar, then cover the shallots with a cartouche.","section":"COOK THE SHALLOTS"},{"number":14,"text":"Transfer to the oven and bake for 15 minutes. Remove from the oven and discard the cartouche.","section":"COOK THE SHALLOTS"},{"number":15,"text":"Remove the lamb from the oven and transfer to a serving platter.","section":"MAKE THE SAUCE AND SERVE"},{"number":16,"text":"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.","section":"MAKE THE SAUCE AND SERVE"},{"number":17,"text":"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.","section":"MAKE THE SAUCE AND SERVE"},{"number":18,"text":"Carefully transfer the shallots to the serving platter with lamb. Drizzle with some of the gravy, then serve the rest on the side.","section":"MAKE THE SAUCE AND SERVE"},{"number":19,"text":"Serve with a side of mashed or roast potatoes and some steamed green beans.","section":"MAKE THE SAUCE AND SERVE"}],"date_published":"2026-10-30T00:06:59.887716+00:00","date_modified":"2026-10-30T00:06:59.887716+00:00"}