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Tom's Kitchen Braised shoulder of Lamb

“This hearty lamb shoulder recipe, with its creamy mashed potato pairing, makes a wonderful and rustic lamb dinner. Slowly braising the lamb in a rich sauce ensures that the meat’s full, immense flavour is drawn out. You can either slice or shred the meat from the bone to serve..”
 – Tom Atikens

Ingredients

Braised Shoulder of Lamb

1 shoulder of lamb, around 2.5kg in weight
150ml olive oil
20g fresh thyme
2 garlic bulbs, peeled cloves
sea salt and black pepper
8 medium onions, peeled
350ml balsamic vinegar

Mashed Potato

2l water
12g salt
200g butter
150ml milk
600g peeled potato, cut in 1/4’s
12 turns of milled black pepper

Serves 4

Method

1. Place a large casserole pot onto a medium gas, adding the oil.

2. Season the lamb and place the shoulder into the pot once the oil is hot (be careful adding the lamb as it could spit). Colour for 3-4 minutes each side until nicely caramelised and then remove the lamb and put to one side.

3. Add the onions and colour for 4-5 minutes still on a medium heat, stirring now and again. Add the garlic and thyme then place the lamb back on top.

4. Place into the oven at 110°c and cover with a lid cooking for 2-2.5 hours, then take out the onions once they are soft. Carry on cooking the lamb for another 2.5-3 hours.

5. Add the vinegar and carry on cooking without the lid so the vinegar reduces as the lamb cooks, basting the lamb every 30 minutes, being careful not to reduce it too much.

6. Cook for a total of 6-7 hours until the lamb is nice and tender then add the onions and garlic back at the end and reduce the vinegar to a nice thick consistency.

7. Place the cut potato into the cold water with 10g salt in a pan, place on to the heat and bring to a simmer turn the heat down and simmer for 30 minutes then tip the potatoes into a colander to drain really well.

8. Place the potato back in the pan and dry out on a low heat for 1 minute then add the butter, salt, pepper and the warm milk while you mash the potato.

Tom Aitkens

 

Fresh, seasonal produce is always best, so before your dinner party why not research what’s in season and head to your local market, butchers, fish mongers or farm shop.” – Tom Aikens

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