Anchor & Hope’s slow-cooked shoulder of lamb

Name: Anchor & Hope’s slow-cooked shoulder of lamb
Total time: 30 min
Yield: 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

Published: March 25, 2015 at 4:07 PM

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Serves 6

A little effort

Total time: 30 mins

+ 2½ -3 hours in the oven

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The Anchor & Hope near Waterloo station was one of the first gastropubs to kick off the sharing trend and it has become a must-visit destination for serious food-lovers. This slow-cooked shoulder of lamb is an unashamedly meaty dish that's great for feeding a crowd.

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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.

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