Slow-cooked lamb shoulder with carrots and beer
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 6
- Dietary
- Dairy-freeEgg-freeNut-free
Lamb shoulder is an easy going cut that benefits from low, slow cooking. After five hours in the oven you will be rewarded with fall off the bone tender meat and a rich sauce. Serve as part of a roast dinner or with mash and greens.
Each serving provides 986 kcal, 60.6g protein, 14.3g carbohydrate (of which 12g sugars), 72.9g fat (of which 30.1g saturates), 4.8g fibre and 0.63g salt.
Ingredients
- 1 whole lamb shoulder, on the bone (1.7–2kg/3lb 11oz–4lb 8oz)
- 5 tbsp extra virgin olive oil
- 2 large onions, cut into large chunks
- 3 celery sticks, cut into large chunks
- 1 small garlic bulb, cut in half horizontally
- 4 bay leaves
- 2 large fresh rosemary sprigs
- ½ tsp fennel seeds
- 5 carrots, peeled and cut into large chunks
- 600ml/20fl oz lager
- salt and freshly ground black pepper
Method
Preheat the grill to its highest temperature. Place the lamb in a large oven dish, roasting tin or casserole (big enough to fit the lamb and vegetables, and deep enough to contain the beer). Season the lamb well all over with salt and pepper and rub with 1 tablespoon oil. Put the lamb under the grill and cook until golden brown and the juices are sizzling.
Meanwhile, heat the remaining oil in a large heavy-based saucepan over a medium heat and add the onion, celery, garlic, bay leaves, rosemary, fennel seeds, a twist of black pepper and a good pinch of salt. Stir well so everything is coated in the oil then turn down the heat slightly.
Cover with a lid and cook until the onions and celery are slightly golden, softened and with a little colour, as this adds a depth of flavour. Add the carrots, pour in the lager and bring to a gentle boil.
Remove the lamb from under the grill. Preheat the oven to 170C/150C Fan/Gas 3.
Carefully pour the vegetable mixture over the lamb in the oven dish, making sure everything is evenly spread around the sides of the dish. Cover the dish with a piece of baking paper pressing down into the dish. Cover with a lid or wrap tightly with kitchen foil.
Cook for 4 hours, then scrunch kitchen foil so it is mostly covering the lamb (this will allow the sauce to reduce). Continue to cook for another hour or until the sauce has thickened, become beautifully rich and glossy and the lamb is falling off the bone.
Serve the lamb with a little of the sauce spooned over.
