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8-hour braised lamb shoulder with chimichurri
8-hour braised lamb shoulder with chimichurri
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Prep Time:
20 minutes
Cook Time:
490 minutes
Total Time:
510 minutes
Slow-cooked lamb shoulder: tender, succulent meat that falls off the bone after 8 hours of braising.
Ingredients:
  • 1.5-1.7kg bone-in lamb shoulder
  • 1 carrot, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 3 garlic cloves, smashed
  • 1 dried bay leaf
  • 3 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 500ml (2 cups) chicken style liquid stock
  • 300ml white wine
  • Salt baked sweet potato with smoked potato mayo, to serve
  • 3 tsp fresh thyme leaves
  • 3 garlic cloves, halved
  • 180ml olive oil
  • 1 lemon, rind finely grated, juiced
  • 2 (about 50g) French shallots, finely chopped
  • 250.00 ml fresh mint leaves, chopped
  • 250.00 ml fresh continental parsley leaves, chopped
  • 1 small fresh red chilli, deseeded, finely chopped
Instructions:
  • 1. Preheat the oven to 120C/100C fan forced, while heating oil in a flameproof ovenproof casserole dish over medium-high heat. Season the lamb and brown it by cooking for about 10 minutes, turning occasionally. Then, transfer the lamb to a plate.
  • Start by layering the dish with carrots, celery, onions, garlic, bay leaf, thyme, and rosemary. Add the lamb on top, then pour in the stock and wine. Roast covered for 8 hours or until the meat is tender and easily falls off the bone.
  • Prepare the chimichurri by combining thyme, garlic, and 2 tablespoons of oil in a mortar. Pound with a pestle until a coarse paste forms, then transfer to a small bowl. Mix in lemon rind and juice, shallot, mint, parsley, chili, and the rest of the oil. Season with salt and pepper.
  • Present the lamb alongside chimichurri sauce and a salt-baked sweet potato served with smoked potato mayo on the side.

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