Anchor & Hope's slow-cooked shoulder of lamb

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olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.
2. Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 21/2). When it's falling off the bone, it's ready. Serve with gratin dauphinoise or butterbeans.

Anchor & Hope, 26 The Cut, London SE1

Per serving

662 kcalories, protein 50.4g, carbohydrate 15.1g, fat 0 g, saturated fat 21.5g, fibre 3.7g, salt 0.81 g

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Results 21-23

• Mary

  21 June 2009

  Mary rated and commented on this recipe

  

  Just made this. I left out the stock, but added more wine, and cooked it on a lower heat but for 4 and a half hours. It was gorgeous, the meat just fell off the bone and the flavours were yummy. All my family say I can make this again - I usually get one dissenter!!

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• FatGriller

  13 September 2009

  FatGriller commented on this recipe

  I browned the shoulder and veg in a high oven, for a more even result, then tucked the veg under the lamb for the slow cooking in case the liquid dried out. Left tomatoes out altogether. I made a foil tent crimped around the roasting dish to keep the steam in and cooked at 140C for 5 hours. Strained off juices and skimmed off fat, then thickened with a little flour. Put the meat (with veg still underneath) in a hot oven for 10 mins to crispen up the skin. Result was fabulous - beautifully tender meat under crisp skin, with rich, unctuous gravy and caramelised veg.

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• Trish

  19 October 2009

  Trish rated and commented on this recipe

  

  Absolutely gorgeous BUT the recipe is flawed in respect of timing ! It doesn't give a weight for the shoulder, mine was 2.00kg so would have taken 2 and 3/4 hours roasted at a high temparature so I knew the 3 hours at the lower temp was going to be way off. So I estimated 5 hours and it was spot on, with lovely caramalised veg ( I used Butternut squash,sweet potato,red onions, and peppers). Will definately do again but watch my timing, if you had guests for dinner they could be disapointed !

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Ingredients

• 1 shoulder of lamb , on the bone
• 2 carrots
• 2 celery sticks
• 1 leek
• 3 turnips , squash ball sized
• 2 onions , each cut into 8 wedges
• 2x400g tins plum tomatoes
• 3 whole garlic heads, halved and papery skin removed
• 2 glasses white wine
• bouquet garni , a few sprigs of thyme, rosemary and parsley tied together
• chicken stock , fresh, cube or concentrate, made up to 300ml

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 2 hrs min 3 hrs

Ingredients

• 1 shoulder of lamb , on the bone
• 2 carrots
• 2 celery sticks
• 1 leek
• 3 turnips , squash ball sized
• 2 onions , each cut into 8 wedges
• 2x400g tins plum tomatoes
• 3 whole garlic heads, halved and papery skin removed
• 2 glasses white wine
• bouquet garni , a few sprigs of thyme, rosemary and parsley tied together
• chicken stock , fresh, cube or concentrate, made up to 300ml

Per serving

662 kcalories, protein 50.4g, carbohydrate 15.1g, fat 0 g, saturated fat 21.5g, fibre 3.7g, salt 0.81 g

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