Name: Braised lamb shoulder with mash
Prep time: 20 min
Cook time: 390 min
Total time: 410 min
Yield: 6
Ingredients: 1 x 1.5kg lamb shoulder, bone in, scored with a sharp knife; 2 Tbsp coconut oil or good-quality animal fat; Sea-salt flakes and freshly ground black pepper; 2 onions, finely chopped; 2 carrots, diced; 4 cloves garlic, finely chopped; 2 tsp finely chopped rosemary leaves; 1 Tbsp ground cumin; 2 cups beef bone broth or water, plus more if needed; 400g can whole peeled tomatoes; Parsnip and cauliflower mash, to serve; Chopped flat-leaf parsley leaves, to serve

Slow-cook your way to delicious and easy braised lamb served with parsnip and cauliflower mash.

Ingredients

1 x 1.5kg lamb shoulder, bone in, scored with a sharp knife

2 Tbsp coconut oil or good-quality animal fat

Sea-salt flakes and freshly ground black pepper

2 onions, finely chopped

2 carrots, diced

4 cloves garlic, finely chopped

2 tsp finely chopped rosemary leaves

1 Tbsp ground cumin

2 cups beef bone broth or water, plus more if needed

400g can whole peeled tomatoes

Parsnip and cauliflower mash, to serve

Chopped flat-leaf parsley leaves, to serve

Method

Preheat oven to 120°C fan-forced (140°C conventional).

Coat lamb with 1 tablespoon of coconut oil or fat, then rub evenly with salt and pepper.

Heat 2 teaspoons of the coconut oil or fat in a large flameproof casserole dish over medium–high heat. Seal the lamb for 2 minutes each side, or until well browned. Remove lamb from the dish and set aside until needed.

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Return lamb shoulder to dish and press down to submerge in the liquid, adding more broth or water if needed. Cover dish with a tight-fitting lid, or tightly seal with at least 2 layers of foil so no steam can escape. Transfer to oven to braise for 51/2 –6 hours until the meat pulls away easily from the bone. If there is any resistance, the lamb needs to be cooked for a little longer.

Normal 0 false false false EN-AU X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:””; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Calibri”,sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:”Times New Roman”; mso-bidi-theme-font:minor-bidi;} Carefully remove lamb from dish, cover with foil and set aside to rest. Place dish over medium heat, bring juices to a simmer and reduce for 12–15 minutes, or until it reaches a sauce consistency.

Return lamb to dish and simmer for a further 5 minutes, or until heated through. Season to taste with salt and pepper.

Divide lamb between serving plates, add a couple of big spoonfuls of mash, then ladle over the sauce and sprinkle over parsley.

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

Pete Evans Guest Chef

Pete Evans is an internationally renowned and household chef, restaurateur, author and television presenter. His passion for food and a healthy lifestyle inspires individuals and families around the world.

Ingredients

Method

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