Braised Shoulder of Lamb Braised Shoulder of Lamb

Braised Shoulder of Lamb

Serve with creamy mashed potatoes and seasonal vegetables.

prep time
10 mins

cook time
3 hours

serves
6 people

  • Energy

    616kcal

  • Fat

    33g

  • Saturates

    13.3g

  • Carbs

    12.3g

  • Sugars

    10.7g

  • Fibre

    3.3g

  • Protein

    58.9g

  • Salt

    0.9g

Ingredients

  • 1 x 1.8kg lean shoulder of lamb
  • 2 tablespoons sunflower oil
  • 2 medium onions, peeled and quartered
  • 2 large carrots, peeled and roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 tablespoons runny honey
  • 300ml good red wine
  • 150ml good, hot lamb stock
  • 10 sprigs fresh rosemary

Method

  1. Preheat the oven to 170°C, 325°F, Gas Mark 3.
  2. Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
  3. Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L casserole dish with a lid or a large non-stick roasting tin.
  4. Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.
  5. Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.
  6. Serve with creamy mashed potatoes and seasonal vegetables.

Tips:

Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g (2lb) lamb half shoulder joint instead.