Braised Shoulder of Lamb Hotpot

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

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