Braised Shoulder of Lamb Hotpot

Name: Braised Shoulder of Lamb Hotpot
Yield: Serves 4 as a main course
Ingredients: 600 ml veal stock; 1 garlic bulb, halved horizontally; sea salt and black pepper; 2-3 tbsp olive oil; 1 leek, trimmed and chopped; 2 carrots, peeled and cut into 1 cm dice; 600 ml chicken stock; few thyme sprigs; 1 tbsp tomato purée; 750 ml bottle of white wine; few rosemary sprigs; 2 celery sticks, trimmed and cut into 1cm dice; 25 g clarified butter; 1 onion, peeled and cut into 1cm dice; 1 bay leaf; 2-3 large waxy potatoes; pinch of rock salt; ¼ tsp white peppercorns; 1 shoulder of lamb, about 2 kg, boned

Preparation info

Serves
4
as a main course

Difficulty
Complex

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Braised Shoulder of Lamb

1 shoulder of lamb, about 2 kg, boned
2-3 tbsp olive

Main course
Gluten-free

Method

Trim the lamb of excess fat, then cut into chunks. Heat the olive oil in large flameproof casserole. Season the lamb with salt and pepper and fry in several batches for about 2 minutes on each side until evenly browned. Remove to a plate with a slotted spoon.

Add a little more little oil to the casserole and sauté the vegetables with the garlic, salt and herbs over a high heat for 3-4 m