Wine-Braised Lamb Shoulder

Charmaine Lu -

  • 2 tbsp oil
  • 2.5kg lamb shoulder
  • 4 quartered celery stalks
  • 2 quartered carrots
  • 2 quartered onions
  • 6 garlic cloves
  • 1 bottle of red wine
  • 1 litre of lamb stock
  • ¼ bunch each of thyme and rosemary
  • Roast potatoes and vegetables, to serve
  • Preheat the oven to 170C. Season the lamb well. Heat the oil in a frying pan and sear the meat, skin-side down for 5 mins, then turn and sear on the other side for 3 mins. Transfer to a roasting tin.
  • Add the garlic and vegetables to the frying pan and cook in the lamb fat for 4 mins to brown. Transfer to the roasting tin. Add the wine, rosemary, thyme and stock to the frying pan to deglaze, bring to a simmer, then add to the tin with the lamb and vegetables. Cover with foil and roast for 6 hours.
  • Remove the foil and transfer the lamb to a platter to rest, and strain the liquid into a jug and skim off the excess fat. Serve the sauce with the sliced lamb, roast potatoes and your choice of vegetables.
6 hrs 30 mins
6 serving