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Anchor & Hope's slow-cooked shoulder of lamb recipe - Recipes - BBC Good Food

  • 6servings
  • 300minutes
  • 662calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, C
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 shoulder of lamb , on the bone

  2. 2 carrots

  3. 2 celery sticks

  4. 1 leek

  5. 3 turnips , squash ball sized

  6. 2 onions , each cut into 8 wedges

  7. 2x400g tins plum tomatoes

  8. 3 whole garlic heads, halved and papery skin removed

  9. 2 glasses white wine

  10. bouquet garni , a few sprigs of thyme, rosemary and parsley tied together

  11. chicken stock , fresh, cube or concentrate, made up to 300ml

Instructions Jump to Ingredients ↑

  1. Heat the oven to 160C/fan 140C/gas 3. Carefully brown the shoulder all over in a roasting tin to get some colour on the lamb and render down the fat a little. Take out the lamb and tip out all but a couple of tablespoons of the fat. Chop the veg into decent-sized chunks, add to the tin and brown all over. Add the tomatoes, garlic, wine, bouquet garni and stock, then put back the lamb.

  2. Cover the lamb with a sheet of buttered baking paper and cook for about 3 hours (check after 21/2). When it's falling off the bone, it's ready. Serve with gratin dauphinoise or butterbeans.

  3. Anchor & Hope, 26 The Cut, London SE1

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