Anchor & Hope’s slow-cooked shoulder of lamb
- Preparation and cooking time
- Total time
- + 2½ -3 hours in the oven
- A little effort
- Serves 6
Ingredients
- 1 shoulder of lamb, on the bone
- 2 carrots
- 2 sticks celery
- 1 leek
- 3 squash ball sized turnips
- 2 onions, each cut into 8 wedges
- 2 × 400g tins plum tomatoes
- 3 whole heads garlic, halved and papery skin removed
- 2 glasses white wine
- a few sprigs of thyme bouquet garni, rosemary and parsley tied together
- fresh chicken stock, cube or concentrate made up to 300ml
Method
- STEP 1
Heat the oven to 160c/fan 140c/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.
- STEP 2
Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 2½). When it’s falling off the bone, it’s ready. Serve with gratin dauphinoise or butterbeans.
