14-Hour Slow Cooked Lamb Shoulder
- 1 lamb shoulder
- 4 brown onion - halved
- 6 garlic - peeled and sliced
- 2 tin tomatoes
- 1 punnet cherry toms
- 10 anchovy fillets
- 1/2 cup kalamata olives - pitted
- 500 mls beef bone broth
- 2 tbs oregano
- handful capers - rinsed and drained
- 2 bay leaves
This week has been a continuation of Tashi’s 8th B’day
OK, picture the scenario – spend 14 hours slow-cooking a lamb shoulder, reduce the ragu, put the sauce back onto the lamb, wrap it in foil, drive 1 hour to Tashi’s school and pick him plus 3 friends up, take them all to a beach park 25 minutes away, get out the car and set up for the b’day party. Finally get around to peeling the foil back to reveal the lamb and let the kids and adults dug in, only to realise I’d forgotten cutlery – FAAARRRRRK!
Fast forward one hour and there was a few lamb-loving mums and dads tucking in to the tray of lamb using corn-chips as improvised forks….love it!!
This is a great recipe and one that works well for any occasion – just remember the cutlery!
Here’s how it rolled:
- Pre-heat oven to 250 degrees
- In a large baking tray place the lamb
- Cover with the herbs, tomatoes and bone broth
- Throw in the onions, garlic, anchovies, olives, bay leaves and capers
- Reduce the temperature to 90 degrees
- Cover the tray in foil and pop in the oven for 14 hours
- Remove the tray from the oven.
- Pour the liquid into a large fry pan
- Turn the pan onto the highest heat, cook for 5 minutes or so until the sauce thickens and reduces
- Pour the thickened sauce back onto the lamb