Slow-cooked lamb shoulder

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

This is a warming, melt-in-the-mouth winter dish. The baby vegetables are cooked in the same dish as the lamb, so they absorb all the lovely rich flavours of rosemary, garlic and tomato. The parsley and lemon gremolata adds a final note of freshness and, if you love mint with your lamb, you could add a little finely chopped mint to the mix rather than the horseradish.

Ingredients

  • 1.5 kg (3 lb 5 oz) boned shoulder of lamb
  • 75 g ( oz/ cup) semi-dried (sun-blushed) tomatoes, roughly chopped
  • 30 g (1 oz/¼ cup) pitted black olives, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon rosemary leaves
  • 60 ml (2 fl oz/¼ cup) olive oil
  • 2 tablespoons tomato paste (concentrated purée)
  • 250 ml (9 fl oz/1 cup) white wine
  • 1 litre (35 fl oz/4 cups) vegetable stock
  • 2 fresh bay leaves
  • 12 small bulb spring onions, green stalks trimmed
  • 600 g (1 lb 5 oz/2 bunches) dutch (baby) carrots, stalks trimmed and scrubbed
  • 6 parsnips, peeled and halved lengthways

Horseradish Gremolata

  • 15 g (½ oz/½ cup) finely chopped flat-leaf (Italian) parsley
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon finely grated fresh horseradish (optional)

Method

Preheat the oven to 180°C (350°F). Cut a length of kitchen string into four 40 cm (16 inch) long pieces.

Lay the lamb, skin side down, on a clean surface. Scatter the tomatoes, olives, garlic and rosemary over the meat and then draw the sides together to make a semi-neat roll. Secure the roll with the pieces of string. Rub the lamb with the olive oil and season with sea salt and freshly ground black pepper.

Heat a large frying pan over high heat and brown the meat on all sides. Put the lamb in a large roasting tin. Stir the tomato paste and wine into the stock and pour it into the tin. Add the bay leaves. Cover and seal the tin with foil and place it in the oven. Cook for 3 hours, then remove the foil and add the spring onions, carrots and parsnips. Cover with the foil again and cook for a further 40 minutes.

While the lamb is cooking, make the horseradish gremolata. Combine the parsley, lemon zest and horseradish, if using, on a chopping board and chop once more to integrate the flavours.

Remove the lamb and vegetables from the oven and transfer to a warm serving platter. Sprinkle the gremolata over the lamb before serving.