4 hrs · serves 6
Lamb shoulder braised for hours with red wine and root vegetables until falling apart.
Ingredients
- 1.5kg lamb shoulder
- 2 carrots, chunked
- 2 onions, quartered
- 4 cloves garlic
- 500ml red wine
- 500ml lamb or beef stock
- Rosemary and bay
Method
- 1.Sear the lamb shoulder on all sides in a hot pan until browned.
- 2.Add the vegetables and garlic, and cook for a few minutes.
- 3.Pour in the wine and stock, add the herbs, and bring to a simmer.
- 4.Cover and braise at 150C for 3.5-4 hours until the lamb is falling apart.
- 5.Rest for 15 minutes, then shred and serve with the reduced juices.