Time: 6hrs
Source: Adapted from Tom Aikens Cooking
Goes with: Pea puree, Potato fondant, Crispy carrots and parsnips
Screw ups: Frying/caramelising the onions at the end and adding them to the gravy was delicious, but just too sweet when added to the balsamic and pea.
This is an easy, slow, tasty meal. If the lamb shoulder with the bone doesn't fit in the pot, break it up. The below steps deal with the lamb and gravy only.
- 1.6+ kg lamb shoulder (lighter if boneless)
- 2 onions
- 1 bulb garlic
- salt, pepper
- thyme
- olive oil
- 1/2 cup balsamic vinegar
- Large casserole with lid
- Preheat oven to gas mark 5
- Rub olive oil into the meat, season with salt and pepper, put it into the pot
- Peel and half onions, rub with olive oil, put into the the pot
- Cook for 20 minutes with the lid off until browned
- Throw in 1tbsp thyme and put the lid on
- Turn down to gas mark 1, cook 4 hours
- Add 1/2 cup balsamic vinegar, cook for another hour
- Prepare sides
- To make the gravy, pull the meat out onto a chopping board, leave it to rest
- Sieve the remaining liquid into a bowl, retain the onion and garlic
- Separate the fat out the liquid and discard
- Blend/process the gravy with the onion and garlic
- May need to thicken the gravy with flour/cornstarch or boil it down
- Tear the lamb and plate up
