Greek-Style Lamb Shoulder

Slow-braised lamb shoulder cooked Greek-style, fall-apart tender with fragrant herbs, warmΒ spicesΒ and golden roasted potatoes. A showstopper that practically looks after itself in the oven.Β 

Prep time: 15–20 minutes, plus at least 2 hours marinating Cook time: 4 hours

Serves: 6Β 

Ingredients:Β 

  • 2kg bone-in lamb shoulderΒ 

  • 5 garlic cloves, mincedΒ 

  • 1 tbsp dried oreganoΒ 

  • 4 rosemary sprigsΒ 

  • 2 tbsp extra virgin olive oilΒ 

  • 1 tsp saltΒ 

  • Β½ tsp freshly cracked black pepperΒ 

Braising SauceΒ 

  • 2 brown onions, thinly slicedΒ 

  • 1 tbsp tomato pasteΒ 

  • 2 tbsp red wine vinegarΒ 

  • Β½ cup dry white wineΒ 

  • 3 cups chicken stockΒ 

  • 2 bay leavesΒ 

  • 1 cinnamon stickΒ 

  • 1kg cocktail potatoes, left wholeΒ 

Method:

  1. Score the skin and fat of the lamb at 2cm intervals. Place in a large bowl with the garlic, oregano, rosemary, olive oil,Β saltΒ and pepper and rub all over. Cover and refrigerate for at least 2 hours, ideally overnight.Β 

  1. Preheat the oven to 160Β°C (140Β°C fan-forced).Β 

  1. Heat a large heavy-based ovenproof pot over medium-high heat. Sear the lamb until golden all over, then remove and set aside.Β 

  1. Reduce the heat to medium. Add the onion and cook, stirring, for 3 minutes until softened.Β 

  1. Add the tomato paste and cook for 1 minute, stirring to coat the onion.Β 

  1. 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.Β 

  1. 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.Β 

  1. 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 1Β½ hours, or until the lamb is very tender and falling from the bone.Β 

  1. Remove the lid and switch the oven to the grill setting. Grill for 10 minutes to deepen the colour on the lamb.Β 

  1. 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.Β 

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.Β 

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Ingredients for Greek-Style Lamb Shoulder