Greek-Style Lamb Shoulder
Slow-braised lamb shoulder cooked Greek-style, fall-apart tender with fragrant herbs, warm spices and golden roasted potatoes. A showstopper that practically looks after itself in the oven.
Prep time: 15–20 minutes, plus at least 2 hours marinating Cook time: 4 hours
Serves: 6
Ingredients:
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2kg bone-in lamb shoulder
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5 garlic cloves, minced
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1 tbsp dried oregano
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4 rosemary sprigs
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2 tbsp extra virgin olive oil
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1 tsp salt
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½ tsp freshly cracked black pepper
Braising Sauce
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2 brown onions, thinly sliced
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1 tbsp tomato paste
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2 tbsp red wine vinegar
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½ cup dry white wine
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3 cups chicken stock
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2 bay leaves
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1 cinnamon stick
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1kg cocktail potatoes, left whole
Method:
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Score the skin and fat of the lamb at 2cm intervals. Place in a large bowl with the garlic, oregano, rosemary, olive oil, salt and pepper and rub all over. Cover and refrigerate for at least 2 hours, ideally overnight.
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Preheat the oven to 160°C (140°C fan-forced).
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Heat a large heavy-based ovenproof pot over medium-high heat. Sear the lamb until golden all over, then remove and set aside.
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Reduce the heat to medium. Add the onion and cook, stirring, for 3 minutes until softened.
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Add the tomato paste and cook for 1 minute, stirring to coat the onion.
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Add the red wine vinegar and scrape up any browned bits from the base of the pot. Pour in the white wine and bring to the boil.
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Add the chicken stock, bay leaves and cinnamon stick and bring back to the boil. Nestle the lamb into the liquid skin-side down, cover with the lid and transfer to the oven. Bake for 2 hours.
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Carefully turn the lamb over and add the potatoes to the pot - they should sit about half-submerged in the liquid. Cover and bake for a further 1½ hours, or until the lamb is very tender and falling from the bone.
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Remove the lid and switch the oven to the grill setting. Grill for 10 minutes to deepen the colour on the lamb.
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Transfer the lamb and potatoes to a serving platter and rest for 10–15 minutes. Skim any excess fat from the surface of the braising liquid, then spoon generously over the lamb and potatoes to serve.
Note:
If you have the time, overnight marinating makes a noticeable difference to the depth of flavour. Any leftover braising sauce is excellent the next day - spoon over flatbread with yoghurt and fresh herbs.
