Braised shoulder of lamb

Name: Braised shoulder of lamb
Prep time: 10 min
Cook time: 6 h 20 min
Total time: 6 h 30 min
Yield: 6
Ingredients: 2 tbsp vegetable oil; 2½ kg lamb shoulder; 4 celery sticks , quartered; 2 carrots , quartered; 2 onions , quartered; 6 garlic cloves; 1 bottle of red wine; 1l lamb stock; ¼ bunch of rosemary; ¼ bunch of thyme

Preparation and cooking time
- Prep:10 mins
- Cook:6 hrs and 20 mins
Easy
Serves 6

Ingredients

2 tbsp vegetable oil
2½ kg lamb shoulder
4 celery sticks, quartered
2 carrots, quartered
2 onions, quartered
6 garlic cloves
1 bottle of red wine
1l lamb stock
¼ bunch of rosemary
¼ bunch of thyme

Method

STEP 1
Season the lamb all over. Heat the oil in a large non-stick frying pan. Add the lamb, skin-side down, and fry for 4-5 mins or until browned on both sides. Transfer to a large roasting tin.
STEP 2
Heat the oven to 170C/150C fan/gas 3. Tip the vegetables and garlic into the frying pan you browned the lamb in, and cook for 3-4 mins until browned. Transfer to the roasting tin. Tip the wine, stock, rosemary and thyme into the frying pan, bring to a simmer, then add to the lamb. Cover the tin with baking paper and foil, put in the oven and roast for 6 hrs.
STEP 3
Take off the foil and paper, carefully transfer the lamb to a platter, cover loosely and leave to rest. Strain the braising liquid into a jug. Spoon off any excess fat, tip into a pan, then simmer for 5 mins until the liquid has reduced a little. Serve with the lamb, roasties and veg.