Braised Shoulder of Lamb

Try our whole lamb shoulder dish with root vegetables, wine, stock and fresh herbs.

Prep Time: 10 mins

Cook Time: 3 hours

Serves: 6 people

Ingredients

  • 1 x 1.8kg lean whole shoulder of lamb
  • 2 tablespoons sunflower oil
  • 2 medium onions, peeled and quartered
  • 2 large carrots, peeled and roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 tablespoons runny honey
  • 300ml good red wine
  • 150ml good, hot lamb stock
  • 10 sprigs fresh rosemary

Method

  1. Preheat the oven to 170°C, 325°F, Gas Mark 3.
  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 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 lamb half shoulder joint instead.