A much-overlooked joint of meat is a shoulder of lamb, and I have no idea why as it is not only cheaper than many other cuts of lamb, it is perfect for long slow cooking which I love. Put the shoulder in a casserole with some good root veggies and into the bottom of the oven, or into the slow cooker, flick the switch and come back 6 hours later to a delicious dinner.
Ingredients
1.2 kg boned, rolled shoulder of lamb
6 tablespoons vegetable oil
3 tablespoons plain flour seasoned with a little salt and pepper
1 large onion, peeled and cut into large chunks
2 cloves garlic, left whole
225 g baby carrots, scrubbed
1 large leek, finely sliced
175ml glass of red wine
1-litre lamb or beef stock
2 bay leaves
A few sprigs of flat leaf parsley, finely chopped
1 small sprig of rosemary
2 tablespoon Worcestershire sauce (optional)
Sea salt and black pepper
Ingredients
1.2 kg boned, rolled shoulder of lamb
6 tablespoons vegetable oil
3 tablespoons plain flour seasoned with a little salt and pepper
1 large onion, peeled and cut into large chunks
2 cloves garlic, left whole
225 g baby carrots, scrubbed
1 large leek, finely sliced
175ml glass of red wine
1-litre lamb or beef stock
2 bay leaves
A few sprigs of flat leaf parsley, finely chopped
1 small sprig of rosemary
2 tablespoon Worcestershire sauce (optional)
Sea salt and black pepper
Directions
Heat the oven to 150°C / 300°F/ gas 2
Start by heating the veg oil in a large casserole and sear the shoulder of lamb on all sides.
Put the lamb on a plate and sprinkle over the seasoned flour and leave while you prepare the veg.
Put all the veg into the casserole used for the lamb. Stir to coat in the oil and meat juices and cook for 2 minutes. Scoop up with a slotted spoon onto the plate with the meat.
Turn up the heat and tip in the wine and stir to scrape up any bits on the bottom of the pan then cook until the wine is but a glaze on the bottom of the pan. Add 1/3 of the stock and stir again.
Return the lamb and veg to the casserole, add the herbs and Worcestershire (if using) and remaining stock and put into the oven and leave to cook 6 hours.
Make the Gravy:
If the gravy is too thin, pour it through a sieve into a saucepan. Bring to a boil. Mix one tablespoon of plain flour into 1 tablespoon butter to create a thick paste, whisk a little at atime tinto the gravy until you reach the thickness you like, the gravy will also go glossy. Add the thickened gravy back the casserole dish and simmer on top of the stove for 5 mins.
Taste the gravy and adjust the seasoning to your taste with sea salt and black pepper.
Lift out the lamb carefully because it will be very tender and start to fall apart. All you then need to do is the pull the meat into chunks and serve on hot plates with mashed potatoes, gravy and the cooked vegetables on the top. Delicious.
Notes on Shoulder of Lamb:
You can make this the day before then cool it and merely reheat when needed; the dish will then taste even better if that is possible?
Buy boneless shoulder or ask your butcher to roll and tie it.