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Braised Shoulder of Lamb

This is an alternative way to cook a leg of lamb instead of roasting it, full of warmth and goodness, great served on a cold winters day.  

Serve with creamy mashed potatoes and seasonal vegetables.

Serves: 6

Prep Time: 10 minutes

Cook Time: 3 hours

Tip:


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.

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

Preheat the oven to Gas mark 3, 170°C, 325°F.

Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.

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.

Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.

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.

Serve with creamy mashed potatoes and seasonal vegetables.

Recipe supplied by: Simply Beef and Lamb

To visit Simply Lamb and Beef click here  ←

For more delicious recipes click here  ←

Image provided by EBLEX

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Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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