Braised shoulder of lamb with mushrooms recipe
This recipe may take a while to cook but the results are well worth the wait. The braised lamb goes beautifully with the mushroom and bean sauce and can be served with seasonal vegetables.
Ingredients
- 1 Good quality shoulder of Lamb
- 3 Onions
- 2 Sprigs of Rosemary
- 2 tbsp Vegetable oil for frying the meat
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Pepper
- 150 g Button mushrooms, sliced thickly
- 2 Cloves of garlic, sliced
- 1 tbsp Plain flour
- 1 Lemon, zest and juice of
- 0.5 Bottle of white wine
- 1 Bay leaf
- 300 ml Lamb stock
- 1 Tin borlotti beans, strained
- 1 Good quality shoulder of Lamb
- 3 Onions
- 2 Sprigs of Rosemary
- 2 tbsp Vegetable oil for frying the meat
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Pepper
- 5.3 oz Button mushrooms, sliced thickly
- 2 Cloves of garlic, sliced
- 1 tbsp Plain flour
- 1 Lemon, zest and juice of
- 0.5 Bottle of white wine
- 1 Bay leaf
- 10.6 fl oz Lamb stock
- 1 Tin borlotti beans, strained
- 1 Good quality shoulder of Lamb
- 3 Onions
- 2 Sprigs of Rosemary
- 2 tbsp Vegetable oil for frying the meat
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Pepper
- 5.3 oz Button mushrooms, sliced thickly
- 2 Cloves of garlic, sliced
- 1 tbsp Plain flour
- 1 Lemon, zest and juice of
- 0.5 Bottle of white wine
- 1 Bay leaf
- 1.3 cups Lamb stock
- 1 Tin borlotti beans, strained
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 100 mins
- Serves: 4
Step-by-step
- Pre heat oven to 220°C
- Pre heat a large deep-sided frying pan on the hob with the oil. Add the lamb shoulder to the pan and sear the lamb thoroughly on all sides, until it's a deep nutty brown. Now place the meat on a chopping board and season with salt, pepper, sugar and sprinkle with rosemary. Place the lamb joint into a roasting tray and into the pre heated oven. Cook at 220°C for 15 minutes then turn down to 170°C
- Finely slice the onions & chop rosemary. Now in the frying pan, cook off the sliced onions until they're soft and add the sliced mushrooms and garlic and sprinkle with the flour. Stir through and cook roughly three minutes. Now add the lemon zest and juice, pour the wine in and add bay leaf, bring to boil until the liquid is reduced to half. Add the stock and continue to reduce by 1/3. This will take around 20 minutes.
- The Lamb should have cooked now for 45 minutes. Remove the lamb from the oven and add the stock and mushroom mixture to the roasting tray. Carefully place the tray back into the oven and cook for a further 45 minutes.
- Now remove from the oven and place the tray on the hob. With a roasting fork, lift the lamb out of the tray and place onto a plate cover with tin foil.
- Heat the mushroom juices to a simmer and add the tin of borlotti beans. Stir and leave to simmer for ten minutes, stirring occasionally.
- To serve, slice off thin pieces of lamb and pour over the mushroom and bean sauce.
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