Name: Slow Cooked Red Wine Lamb Shoulder w. Potatoes & Cabbage Salad
Prep time: 20 min
Cook time: 270 min
Ingredients: 1.6 kg lamb shoulder (bone-in, trimmed of excess fat); 1 brown onion (halved, thinly sliced); 3 cloves garlic (thinly sliced); 1/4 cup olive oil; 2 tbsp rosemary leaves (finely chopped); 2 tbsp thyme leaves (finely chopped); 1/2 cup red wine; 375 ml salt-reduced beef stock; 500 g kipfler potatoes (scrubbed, halved); 1/4 savoy cabbage (finely shredded); 2 tbsp currants; 1/2 cup frozen peas (blanched); ¼ cup pecorino (or parmesan cheese, finely grated); 1 tbsp white balsamic vinegar; 1/2 cup mint leaves

Slow Cooked Red Wine Lamb Shoulder w. Potatoes & Cabbage Salad

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Prep Time 20

Cook Time 4 30

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

1.6 kg lamb shoulder bone-in, trimmed of excess fat
1 brown onion halved, thinly sliced
3 cloves garlic thinly sliced
1/4 cup olive oil
2 tbsp rosemary leaves finely chopped
2 tbsp thyme leaves finely chopped
1/2 cup red wine
375 ml salt-reduced beef stock
500 g kipfler potatoes scrubbed, halved
1/4 savoy cabbage finely shredded
2 tbsp currants
1/2 cup frozen peas blanched
¼ cup pecorino or parmesan cheese, finely grated
1 tbsp white balsamic vinegar
1/2 cup mint leaves

Method

Preheat the oven to 180°C (160° fan-forced).
Arrange the onion over the base of a large roasting pan and place lamb on top of onions. Using a small, sharp knife make incisions over lamb and press garlic into holes.
In a small bowl combine 1 tablespoon oil, rosemary and thyme. Drizzle marinade over lamb, season and pour wine and stock around the base. Cook lamb, uncovered, for 30 minutes.
Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest for 20 minutes.
Spread potatoes onto a baking tray, drizzle with 1 tablespoon oil, season and toss to coat. Add to oven when lamb has 45 minutes cook time remaining and cook for 40-45 minutes, or until golden and tender, turning halfway.
In a large bowl combine cabbage, currants, peas, pecorino, remaining oil, balsamic and mint. Season and toss to coat.
Serve lamb with onions, cabbage salad and potatoes. Drizzle with pan juices.

Notes

Add brussels sprouts, carrots or parsnips to the potatoes for extra vegetables that can be used in a lamb salad the next day.
Leftover lamb is delicious gently warmed to serve with your favourite pasta and sauce, in nachos, tacos (serve with lettuce, tomato, grated cheese and taco sauce) or shredded into a minestrone soup.