1 Picture
Ingredients
- ½ shoulder lamb
- 4 carrots
- 4 sticks of celery
- 300g shallots
- 200mls red wine
- 200mls water
- 1tbsp dried rosemary
- 1tsp dried mint
- 2 cloves garlic
- 1 tsp cracked black pepper
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 270mins
Cost Average budget
Preparation
Step 1
Slice the carrots and celery lengthways and place in a large oven proof pan, peel the shallots and add.
Step 2
Place the lamb shoulder on top of the vegetables.
Step 3
Mince the garlic and add to pan, add the rosemary, mint, and black pepper. Pour the wine and water over the meat and cover with the lid.
Step 4
Cover and cook in the oven for 4 hours at 100°C.
Step 5
Remove lid from pan and place back in the oven and continue to cook at 200°C for 30 minutes.
Step 6
Remove lamb from pan and serve with the braised vegetables.
Try adding Lebanese spice mix for a spice kick.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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