How To Cook 5 Hour Shoulder of Lamb

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 10-12
How To Cook 5 Hour Shoulder of Lamb

Ingredients

  • 1 bone in shoulder of lamb
  • 3 onions peeled & cut into wedges
  • 4 cloves garlic crushed
  • 300 ml chicken stock
  • 400g chopped tomatoes (i like to use Mutti)
  • Splash good vinegar, red wine or sherry
  • Small bunch rosemary
  • 1 lemon cut into wedges
  • 250g pitted green olives roughly chopped
  • olive oil to cook
  • sea salt to taste
  • Aleppo chili flakes to taste
  • 1kg cooked haricot beans (from the jar)
  • Preheat the oven to 150°C/130°C fan/gas 2.
  • In a heavy based casserole dish colour the lamb in a little olive oil, remove & keep to one side then gently fry the onions & garlic.
  • Add the splash of vinegar & scrape the sediment from the base of the dish, then add the tomatoes & stock & bring to a simmer.
  • Place the lamb shoulder skin side up on top & scatter around the lemon wedges & rosemary.
  • Transfer to the oven & cook for 5 hours or until fork tender with a core temperature of 92°C, basting occasionally as it cooks.
  • Once cooked carefully remove the lamb then pick out the lemon & rosemary before blending the gravy until smooth.
  • Add the beans & chopped olives, pull the meat off the bone & fold everything together.

serving suggestion

Serve in a variety of ways as simple as with warm flatbreads or crusty bread, minted new potatoes or a fresh cous cous salad.

How To Cook 5 Hour Shoulder of Lamb

How To Cook 5 Hour Shoulder of Lamb