LAMB SHOULDERS SLOW BRAISED IN RED WINE

 This is a gorgeous way of cooking your Sunday roast, only takes a couple of minutes to prepare and then you can sit back and relax with your family and friends, while your oven does all the work.  You cannot beat the depth of flavour this style of cooking gives.

 

 

INGREDIENTS

 (serves 4-6)
 

2 half shoulders of lamb

1 bottle of Beaujolais village or claret

1000ml lamb stock

2 sprigs fresh rosemary

1 tbsp pink peppercorns crushed

5 cloves of garlic whole

1 onion quartered

6 carrots peeled whole
1 leek rough chopped
2 stalks celery
1 tbsp red current jelly

King Edward potatoes peeled and halved

100g semolina

salt and pepper

oil or fat for roasting the potatoes

150g cold butter cubed

 

Brown off the lamb in a hot roasting tin on the hob, once browned off add the carrots, leeks, celery, onion, garlic, rosemary, lamb stock and red wine, season the top of the lamb shoulders with some salt, pepper and the pink peppercorns.  Cover your roasting tin with tin foil and place the lamb in the oven at 160 degrees for 3-4hrs, this will give you fall of the bone juicy tender red wine braised lamb full of flavour with a lovely stock gravy.

 

For the fabulous rich gravy, pass all the roasting juices through a sieve into a large shallow pan and reduce by half add the red current jelly then whisk in some of the cubes of butter, stop adding butter once your gravy coats the back of a spoon and has a glossy finish.  Taste and season if needed.

 



 

To make fabulous crispy crunchy roast potatoes with a fluffy centre, peel and part boil the potatoes for 10 minutes, drain and tumble around in the colander to fluff up the edges, toss in the seasoned semolina.  Place in your pan of hot fat and roast for approx 1hr turning once half way through.  I like to keep my oven at 180-200 degrees for really crispy roast potatoes with great fluffy centres.