Braised Shoulder of Lamb

Sorry for the lack of activity, work has been unbelievably busy, who says there's a recession?!

On a rare day off I decided to cook at home for the family, and opted for braised lamb shoulder, so off to the butchers I trotted and got a beautiful on the bone, huge shoulder of lamb, 2.2kg for just £13.

I paired it with a garlic puree, spinach, roasted garlic butter crouton and Roosevelt potatoes.

Pre-heat the oven to 160degrees.

For the lamb brown off 20 shallots and 20 garlic cloves in a roasting dish big enough to fit the shoulder in place a bundle of aromatic herbs (rosemary and thyme) on to the shallots and place the shoulder on top of that season the lamb liberally as it is a huge piece of meat so will take a lot of seasoning. Cover the lamb with 1/2 bottle of wine and a litre of chicken stock. Cover with foil and place in the oven for 3hrs 30 check regularly turning the meet occasionally. Its cooked when the meat is falling off the bone.

For the croutons slice the white bread into batons about 1inch wide and the length of the slice with no crusts. fry until golden brown in duck fat.

For the roast garlic butter peel two heads of garlic and place in tin foil with butter, a sprig of thyme, salt and pepper and roast in the oven until the garlic softens and browns, mash the garlic and butter with a fork and mix through chopped parsley.

The garlic puree is really easy and delicious. cover a pan with peeled garlic and cover with water bring to the boil and drain. whilst the garlic is boiling sweat off 1/2 an onion in butter and salt and add the drained garlic, sweat until soft on a low heat add a splash of cream and blitz until smooth.

The spinach is simple and delicious, it takes about 40seconds, melt a knob of butter in a frying pan and add the spinach, it may look like too much for the pan but it soon wilts to about half the size so fill the pan full, season with salt and pepper and serve immediately with the boiled new potatoes, the warm crouton with melted butter, plenty of the moreish garlic puree and the meat that should be so tender it can be cut with a spoon.

Give it a try and let me know your results.