This recipe comes from a Spanish cookbook called 500 Tapas by Maria Segura with a few slight modifications. I love cooking lamb shoulder, the slow cooking results in the tenderest of lamb the simply falls apart! The added vegetables in this dish create a beautiful, rich sauce that tastes divine! It is a dish that you can prepare ahead of time and then time the cooking for when you are just about to serve. Once you have prepared it, there is very little to do!
Hints & Tips
- I use lamb shoulder meat which I generally purchase in a large piece and cut it up into large chunks for serving. If you want less meat, you can buy the equivalent weight lamb shoulder on the bone and serve it off the bone.
- You can use red wine as an alternative to white wine.
- GF, DF, SF
- Category: Baking & Roasting, Dairy Free, Gluten Free, Lamb, Main Course, Sugar Free
Ingredients
- 4 Whole Garlic Heads, Halved & Papery skin Removed
- 4 Sprigs Thyme
- 1/2 cup Olive Oil
- 2 kilograms Lamb Shoulder Meat
- 4 Carrots, Chopped into 3cm Chunks
- 2 Celery Sticks, Chopped into 3cm Chunks
- 2 Leeks, Chopped into 3cm Chunks
- 4 Brown Onions, Quartered
- 2 x 400g Tin Plum Tomatoes with Juice or Cherry Tomatoes in Juice
- 3 Sprigs Each Fresh Rosemary, Thyme & Flat Leaf parsley Tied Together
- 500 milliliters White Wine
- 600 milliliters Chicken Stock
Instructions
- Crush the garlic from 2 heads of garlic. Mix the garlic with the leaves from 4 sprigs Thyme and half cup of olive oil. Add a tablespoon of salt and some pepper.
- Rub the garlic and thyme mixture into the lamb and marinade for at least 3 hours.
- Preheat oven to 160 degrees Celsius.
- Brown the lamb shoulder all over in a large pan. Set aside.
- Brown the onions in the fat in the pan. Add the carrots, celery and leeks and brown all over.
- Place in a deep cast iron dish that can hold the lamb and all the ingredients. Place the lamb back in the dish.
- Add the tomatoes, garlic, wine herbs and stock.
- Cover the dish with a sheet or baking parchment or foil and then place the lid on top. This will ensure it is tightly sealed.
- Cook in the oven for 4hrs. Check - lamb should be falling apart when it is ready to serve.
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