Slow Braised Lamb Shoulder
Check out this succulent slow braised Lamb shoulder created by Jason Shaw of the Barmy Barn in Suffolk.
Step 1Place the lamb shoulder in to a deep roasting tray.
Step 2Cut the garlic crown in half and add to the lamb.
Step 3Roughly chop the onions and add to the tray.
Step 4Add the chopped tomatoes, carrots and rosemary.
Step 5Pour in the bouillon and red wine and cover with tin foil.
Step 6Roast in a pre-heated oven at 140°C for 6 hours.
Step 7To make a pickled cabbage, thinly slice the red cabbage.
Step 8Grate 6 apples in to a large saucepan.
Step 9Add the sliced cabbage, redcurrant jelly and sugar.
Step 10Pour in the cider vinegar, and orange juice.
Step 11Cook uncovered on a low heat until sticky and sweet.
- lamb shoulder joint, boned and rolled
- 800 g Country Range Chopped Tomatoes
- 1 crown garlic
- 4 pints Country Range Vegetable Bouillon
- 2 large white onions
- 3 large carrots
- 2 large sprigs fresh rosemary
- 1 litre Country Range Red Cooking Wine
- 2 large red cabbages
- 200 ml Aspall cider vinegar
- 1 pint Country Range Orange Juice
- 6 Suffolk eating apples
- 500 g redcurrant jelly
- 200 g demerara sugar
- 1 Country Range Cinnamon Stick
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