Slow-braised lamb shoulder with winter vegetables
Serves 4 (or 1 if you’ve had a day)
Ingredients:
- 2 kg lamb shoulder, bone in
- 2 carrots, coarsely chopped
- 1 large onion, chopped
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 2 sticks celery, coarsely chopped
- 1 head of garlic, halved
- 1 tsp dried thyme
- 1 tsp dried oregano
- 400g parsnips
- 1 tsp fennel seeds
- 500 ml dry white wine (optional)
- 3 cups light stock (vegetable, chicken) or water to cover
- 2 tbsp lemon juice
Method:
- Preheat the oven to 175°C. Dice the onion, mince the garlic, and finely slice the celery. Peel the carrots and parsnips and cut into even chunks, quartering any thicker pieces so they cook evenly. Pat the lamb shoulder pieces completely dry with a paper towel; this helps them brown properly.
- Heat the olive oil in an oven-safe pan over medium-high heat. Brown the lamb on all sides, about 2-3 minutes per side, making sure the edges pick up some colour too. Transfer to a plate and set aside.
- Lower the heat slightly and add the onion and fennel seeds to the same pan. Cook, stirring occasionally, until the onion turns translucent. Stir through the garlic, carrots and celery, and cook for 3-5 minutes so the vegetables pick up a little colour of their own. If using wine, pour it in now and let it bubble down for a minute or two.
- Pour in the stock and stir through the thyme, oregano, lemon juice, salt and pepper, using a wooden spoon to lift any caramelised bits stuck to the base of the pan; that’s where a lot of the flavour lives.
- Tuck the lamb back into the pan, surrounded by the vegetables. Cover and transfer to the oven. Braise for 1-2 hours, until the lamb pulls apart easily with a fork.
- Spoon the lamb and vegetables into bowls, finishing with a generous drizzle of the braising liquid. Rice or crusty bread both work well alongside.
Adapted from Caroline’s Cooking
