Slow Cooked
Lamb Shoulder
Recipe

This lamb shoulder recipe produces a wonderfully tender and succulent meat and it creates its own fabulous gravy. I find the shoulder much tastier than the leg and it's certainly a far more economical cut. Served with a large bowl of mashed potato and glazed green beans, this pot roasted lamb shoulder recipe makes a perfect entrée for an informal dinner party or family meal .

Gourmet food........the EASY way!

Shoulder of Lamb Braised in Beaujolais

1 x 5½lb /2.25kg shoulder of lamb on the bone
olive oil
salt & freshly ground black pepper
6 large garlic cloves, unpeeled
a few sprigs of rosemary & thyme
2 bay leaves
1 teaspoon lightly crushed juniper berries
4oz/110g baby carrots, peeled
8 shallots, peeled
4oz/110g parsnips, peeled
4oz/110g of ripe tomatoes, halved
2 x 14oz/400g tins chopped tomatoes
1 bottle Beaujolais
1 heaped teaspoon redcurrant jelly
instant gravy powder or granules to thicken

METHOD
For this lamb shoulder recipe you will need a deep roasting tin measuring about 14½ x 10½ inches (36 x 26cm).

• Preheat the oven to 430°F/220°C/gas mark 7.
  

• Rub the lamb all over a little olive oil and season with salt & freshly milled black pepper.
  

• With a sharp knife, make a number of small incisions in the meat. Peel a couple of the cloves of garlic and cut into quarters. Now push a piece of the garlic and some rosemary into the lamb. Put the lamb into the roasting tin and roast in the oven for 30 minutes.
  

• Remove the lamb from the oven and lift it out of the roasting tin. Pour off all of the fat in the tin.
  

• Put the rest of the garlic cloves, carrots, shallots, parsnips, fresh tomatoes and juniper berries into the roasting tin. Place the lamb on top and tuck the remaining herbs under the meat. Pour over the tinned tomatoes and the Beaujolais.
  

• Cover the lamb with a large piece of kitchen foil, loose enough to create a "tent" effect yet tightly fitting around the edges.
  

• Place the lamb in the middle of the oven and immediately turn the oven down to 325°F/170°C/gas mark 3. Leave the lamb to pot roast for around 3 to 3½ hours until the flesh is extremely tender and pulls away easily with a fork. Baste occasionally with the sauce.
  

• Remove the lamb from the roasting tin and keep warm. Allow it to rest for 15 minutes.
  

• Remove any herb stalks and the bay leaves & discard. With a slotted spoon, remove the vegetables and set aside. Tilt the roasting tin and skim off all of the fat from the surface.
  

• Place the roasting pan over direct heat.Add the redcurrant jelly and stir to dissolve. Squeeze the pulp out of the garlic cloves into the sauce. Thicken to the desired consistency using the instant gravy powder/granules. Check the seasoning.
  

• Gently break up the lamb and remove the bone. Finally add the meat and the vegetables back to the sauce and check the seasoning.

The long slow cooking is the secret to the success of this wonderful lamb shoulder recipe. And should you prefer not to use wine in this dish, simply substitute with lamb stock instead.

This braised lamb recipe is equally suitable as the main course for either a simple, family meal or an elegant dinner party.

To go from my slow cooked Lamb Shoulder Recipe to
My Favorite Recipe for Beef Pot Roast
CLICK HERE