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Braised shoulder of lamb

Braised shoulder of lamb

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Cooked in red wine, honey and rosemary and lots of veg, this hearty lamb casserole recipe is a family favourite for Sunday lunches.

Serves: 4-6
Prep time: 10 mins
Cooking time: 3 hrs
(check after 2½ hrs)
Total time: 3 hrs 10 mins
Skill level: Easy peasy
Costs: Mid-price

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Ingredients

Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g 2lb) lamb half shoulder joint instead.

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1 x 1.8kg (4lb) lean shoulder of lamb
Salt and pepper
2tbsp sunflower oil
2 medium onions, peeled and quartered
2 large carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
2tbsp (30ml) runny honey
300ml (½pint) good red wine
150ml (¼pint) good, hot lamb stock
10 sprigs fresh rosemary

Method

This recipe is also part of our Easter meal planner
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Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
Cook the lamb for 3-4 mins on both sides until brown and transfer to a 2.8l (5pint) casserole dish with a lid or a large non-stick roasting tin.
Add the vegetables to the frying pan and cook for 3-4 mins until brown then transfer to the casserole dish or roasting tin.
Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven. Cook at 170°C (325°F/gas mark 3) for 2½-3 hrs. Turn the lamb over half way through the cooking time then serve with creamy mashed potatoes and seasonal vegetables.

By English Beef and Lamb Executive

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