Braised Lamb Shoulder

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
2-4 2-4
Braised Lamb Shoulder
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 1 deboned shoulder of lamb
  • 25 sage leaves
  • 10 sprigs of thyme
  • 10 cloves of garlic
  • Salt and black pepper
  • Oil for frying
  • 3 carrots
  • 10 shallots
  • 400ml white wine
  • 400ml lamb stock
  • 200g pearl barley
  • 1 red pepper, sliced into strips
  • 1 yellow pepper, sliced into strips
  • ½ broccoli

  • Method

  • 1
    Make slits all over the lamb shoulder. Using a mortar and pestle, crush five garlic cloves, half of the herbs and the salt and pepper together and use to rub over the lamb. Tie the joint with a string.
  • 2
    Peel and dice the carrots.
  • 3
    Using a Le Creuset Signature Soup Pot or Round Casserole, brown the lamb shoulder in a little bit of oil along with the carrots, remaining garlic cloves and whole shallots. Add the remaining herbs, white wine and the stock.
  • 4
    Leave to braise for 1¼ hours. Remove the lamb from the casserole and shred.
  • 5
    Add the pearl barley and peppers into the casserole and allow to simmer for 10 minutes. Then add the broccoli.
  • 6
    Place the lamb back in the casserole to combine and leave to simmer for another 10 minutes until the pearl barley is tender.