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Braised shoulder of lamb

Braised shoulder of lamb_67645

This recipe for braised shoulder of lamb used great British ingredients and is best served with creamy mashed potatoes and seasonal vegetables. 

Serves: 6 people
Preparation time: 10 minutes
Cooking time: 3 hours

Ingredients

  • 1 x 1.8kg/4lb lean shoulder of lamb
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • 2 medium onions, peeled and quartered
  • 2 large carrots, peeled and roughly chopped
  • 2 sticks celery, roughly chopped
  • 30ml/2tbsp runny honey
  • 300ml/½pint good red wine
  • 150ml/¼pint good, hot lamb stock
  • 10 sprigs fresh rosemary

Method

  1. Preheat the oven to Gas mark 3, 170°C, 325°F.
  2. Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
  3. Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L /5pint casserole dish with a lid or a large non-stick roasting tin.
  4. Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.
  5. Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.
  6. Serve with creamy mashed potatoes and seasonal vegetables.

Tips: Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g (2lb) lamb half shoulder joint instead.

Thanks to Simply Beef & Lamb for this recipe. You'll find loads of inspiration for cooking with beef and lamb, as well as nutritional information, on their website - simplybeefandlamb.co.uk


Related categories: Lamb Recipes Savoury dishes

Last edited:31 October 2019 at 13:59


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