Slow Cooked Lamb Shoulder with Mash & Veg

CategoryDifficultyIntermediate
Yields6 Servings
Prep Time10 minsCook Time3 hrs 30 minsTotal Time3 hrs 40 mins
 4 ¼ lbs lamb shoulder
 2 cups red wine
 2 cups stock
 ¼ cup Worcestershire sauce
 1 head garlic, halved
 1 leek, sliced
 2 14 oz cans peeled tomatoes
 Parsley stalks, roughly chopped
 3 sprigs thyme
 ¼ cup olive oil
 Sea salt and pepper to taste
Mashed Potatoes
 2 lbs floury potatoes, peeled and quarted
 ½ cup milk
 6 oz unsalted butter
 Sea salt, to taste
Sticky Carrots
 3 bunches mixed baby carrots
 1 tbsp olive oil
 1 tbsp unsalted butter
 1 tbsp honey
 3 sprigs thyme
 Sea salt and pepper, to taste
Brown Bean, Snow Pea & Mint Salad
 5 oz green peas
 5 oz snow peas, thinly sliced
 5 oz fresh broad beans, removed form pod, blanched in boiling water then refreshed in cold water, and shelled
 ¾ cup mint
 2 tbsp olive oil
 1 tbsp chardonnay vinegar
 1 lemon, zest
 Sea salt and pepper, to taste
1

Preheat oven to 110C. In a roasting dish place your lamb shoulder, add in red wine, stock and Worcestershire sauce being sure not to wet the skin of the lamb.

2

Scatter garlic, leek, tomato and parsley around the lamb. Sprinkle over thyme leaves, drizzle with olive oil and season well with salt and pepper.

3

Cover with baking paper and then tightly close with foil and cook for 3hrs. Remove foil and crisp the skin for 30mins at 200C.

Allow to rest for 15-20mins and serve.

Mashed Potatoes
4

Cover potatoes in a saucepan with cold salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender.

5

Drain then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.

Sticky Carrots
6

While the lamb is resting, preheat oven to 220C. Place carrots on tray and drizzle with olive oil and season well with salt and pepper, add honey and thyme. Toss to coat.

7

Roast for 20-25 minutes until golden and tender. Loosely cover with foil to rest.

Brown Bean, Snow Pea & Mint Salad
8

Combine peas and beans in your serving bowl, toss through mint. Season with salt and pepper and dress with oil and vinegar.

Ingredients

 4 ¼ lbs lamb shoulder
 2 cups red wine
 2 cups stock
 ¼ cup Worcestershire sauce
 1 head garlic, halved
 1 leek, sliced
 2 14 oz cans peeled tomatoes
 Parsley stalks, roughly chopped
 3 sprigs thyme
 ¼ cup olive oil
 Sea salt and pepper to taste
Mashed Potatoes
 2 lbs floury potatoes, peeled and quarted
 ½ cup milk
 6 oz unsalted butter
 Sea salt, to taste
Sticky Carrots
 3 bunches mixed baby carrots
 1 tbsp olive oil
 1 tbsp unsalted butter
 1 tbsp honey
 3 sprigs thyme
 Sea salt and pepper, to taste
Brown Bean, Snow Pea & Mint Salad
 5 oz green peas
 5 oz snow peas, thinly sliced
 5 oz fresh broad beans, removed form pod, blanched in boiling water then refreshed in cold water, and shelled
 ¾ cup mint
 2 tbsp olive oil
 1 tbsp chardonnay vinegar
 1 lemon, zest
 Sea salt and pepper, to taste

Directions

1

Preheat oven to 110C. In a roasting dish place your lamb shoulder, add in red wine, stock and Worcestershire sauce being sure not to wet the skin of the lamb.

2

Scatter garlic, leek, tomato and parsley around the lamb. Sprinkle over thyme leaves, drizzle with olive oil and season well with salt and pepper.

3

Cover with baking paper and then tightly close with foil and cook for 3hrs. Remove foil and crisp the skin for 30mins at 200C.

Allow to rest for 15-20mins and serve.

Mashed Potatoes
4

Cover potatoes in a saucepan with cold salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender.

5

Drain then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.

Sticky Carrots
6

While the lamb is resting, preheat oven to 220C. Place carrots on tray and drizzle with olive oil and season well with salt and pepper, add honey and thyme. Toss to coat.

7

Roast for 20-25 minutes until golden and tender. Loosely cover with foil to rest.

Brown Bean, Snow Pea & Mint Salad
8

Combine peas and beans in your serving bowl, toss through mint. Season with salt and pepper and dress with oil and vinegar.

Slow Cooked Lamb Shoulder with Mash & Veg
IngredientsDirections

Recipe and photography courtesy of Australian Good Meat