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SLOW-ROASTED LAMB SHOULDER
- celiaskitchenrecipes
- Jul 10, 2016
- 1 min read
SLOW-ROASTED LAMB SHOULDER FROM MAJORCA
This recipe calls for half a lamb shoulder, making it the perfect size to bring to the table and tear apart.
Serves 4
Ingredients
½ shoulder of lamb on the bone, weighing about 1 kg (2 lbs)
2 carrots
2 celery stalks
1 leek
2 onions
400-g (14–oz) tin plum tomatoes with juice
3 whole garlic heads, halved and papery skin removed
250 ml (8 fl oz) white wine
a few sprigs fresh thyme, rosemary and parsley tied together
300 ml (½ pt) chicken stock
Method
Heat the oven to 160°C (325°F/gas mark 3). On top of the stove, carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and to render the fat a little. Remove the lamb and discard all but a couple of tablespoons of the fat. Chop the carrots, celery, leek and onions into 4-cm (1½–inch) chunks. Add them to the pan and brown all over. Add the tomatoes, garlic, wine, herbs and stock, then place the lamb back in the pan.
Loosely cover the pan with a sheet of buttered parchment paper and cook in the oven for about 3 hours (check after 2½ hours). When it's falling off the bone, it's ready to serve.
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