Braised Spring Lamb Shoulder

For the Braised Spring Lamb Shoulder

• 1 kg spring lamb shoulder
• coriander salt
• 350 ml

Cut the shoulder into 6 even-sized pieces, lightly season with coriander salt. Brown on all sides and place in a pressure cooker. Add the 2 stocks and seal. Place the pressure cooker on the heat and when up to full pressure, cook for 45 minutes. Take off the heat and leave for 30 minutes to allow the pressure to release. Strain the liquid from the meat and reduce by two-thirds.

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