THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
BRAISED SHOULDER
OF WELSH LAMB
INGREDIENTS
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Bone-in lamb shoulder
1 large head garlic, separated into
cloves (about 12), peeled
2 cups red wine
2 tablespoons all-purpose flour
Rapeseed oil
Salt & pepper
Fresh rosemary
Fresh thyme
2 carrot
1 small leek
2 sticks of celery
3 shallots
2 cups of lamb stock
30 wirrallife.com
METHOD
1.
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Chop up carrot, leek, celery and shallot
and place at the bottom of a heavy
casserole dish or baking tray.
Take the shoulder and liberally cover
with rapeseed oil, salt and pepper then
place with the veg.
Pierce some holes all over the shoulder
deep enough for a clove of garlic and
sprig of rosemary and thyme.
Once you have dressed the shoulder
with the herbs and garlic pour in wine
and stock.
Place in a pre-heated oven at 180 o C
for 20 minutes then remove and cover
with a tight fitting lid or seal well with
foil. Continue to cook at 140 o C for a
further 4 hours. Remove lid/foil, if the
liquid has gone add a little water to top
up and place in oven for a further 20
minutes to brown up a bit if it needs it.
6.
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8.
Remove from oven, place the shoulder
on a plate and cover with foil and allow
to rest. Place the tray on the stove on
a low heat and stir in 2 tbsp of plain
flour. You can add more liquid if you
need to, either water, wine of stock
whichever you feel it needs.
After a few minutes when you have
formed a gravy put liquid through a
sieve straight in to a pan that you can
use to reheat gravy.
This is best served with creamy mash
and buttery steamed leaks and baby
carrots.