If you’re lucky enough to be reading this from the comfort of your blankets, it might be best to stay there. Winter is well and truly upon us, but what better way to escape the winter chill than by slipping into your snuggie, popping your feet up and getting cosy in front of the heater, all while the ultimate winter warming meal smolders away in your toasty oven. If this sounds like your ultimate Friday night (it sure sounds like ours!) do yourself a favor and give this slow braised lamb shoulder, courtesy of Friday’s Waterline Restaurant a go.
Ingredients
- 1-1.5kg lamb shoulder (bone in)
- 1 large carrot
- 1 large onion
- 3 celery sticks
- 1 bulb of garlic
- 1 leek
- 4 sprigs of thyme
- 5 bay leaves
- 10g peppercorns
- 1L lamb stock
- 200ml marsala wine
- Preheat the oven to 150C.
- Dice the carrot, onion, celery and leeks into medium pieces.
- On a medium heat, fry the vegetables for 2 minutes in a pan, then add the peppercorns, bay leaves and thyme for a further 2 minutes.
- To use up the delicious flavours on the bottom of the pan, add the marsala wine, scraping and stirring well to deglaze. Add the stock to the pan and simmer for further 2 minutes.
- Place the lamb in a large baking tray and pour over the contents of the pan until the lamb is completely covered. Cover with foil and place into the oven for 4 hours.
- After four hours, remove the foil and cook uncovered for a further one hour.
