This slow cooked shoulder of lamb is a definite melt-in-the-mouth recipe that needs roughly 7 hours to roast. Combines lamb with balsamic onions. Divine!
- 1 shoulder of lamb, weighing about 2.5kg
- 150ml (5 fl oz) olive oil
- 3 sprigs rosemary, washed
- 1 garlic bulb, halved
- sea salt and black pepper
- 8 medium onions, peeled
- 125ml (½ cup) balsamic vinegar
- 250ml (1 cup) red wine
- 250ml (1 cup) port
- 250ml (1 cup) lamb stock
- Preheat the oven to 180°C (fan 170°C/350°F/gas 4).
- Heat the oil in a large ovenproof casserole dish and brown the lamb shoulder on both sides.
- Remove the lamb and season it generously on both sides.
- Gently fry the onions in the same dish for 5 minutes, or until softened.
- Arrange the garlic halves and rosemary on top of the onions then place the lamb on top.
- Cook for one hour in the oven.
- Remove the casserole from the oven, then pour in the red wine, balsamic vinegar, port and stock.
- Reduce the oven temperature to 130°C (fan 110°C/265°F/gas mark ½), and return the meat to the oven.
- Cook for 5 hours with the lid on.
- Remove the lid and continue to cook for the last 1 hour.
- Place the casserole on to a low heat to reduce any excess liquid. Baste the lamb with this during the reducing, along with the onions, Just be careful they don’t stick or burn.
- Serve the soft meat cut in pieces with the onions, some of the jus, a few cloves of garlic, and some mashed potato.
- If you like a thicker sauce you can thicken it with a cornstarch slurry afterwards.
- Category: Main Course
- Cuisine: French
- Serving Size: 1 serving
- Calories: 479
- Sugar: 5.1 g
- Sodium: 167 mg
- Fat: 31.6 g
- Saturated Fat: 7.8 g
- Carbohydrates: 13.7 g
- Fiber: 2.8 g
- Protein: 29.5 g
- Cholesterol: 97 mg