Slow Cooked Lamb Shoulder
Tender, slow-cooked meat, served flaked with simple roasted or steamed vegetables is a classic dish that’s everyone’s favourite.
Australian
Other European
Ingredients per serve
Slow Cooked Lamb Shoulder
−
+
€954.3
Method
Oil
/ml
50.0 ml
0%
Salt And Cracked Black Pepper
/
0.0
0%
Lamb shoulder
/kg
2.0 kg
0%
Onions, roughly chopped
/x
3.0 x
0%
Carrots, roughly chopped
/x
3.0 x
0%
Celery stalks, roughly chopped
/x
3.0 x
0%
Bay leaves, dried
/x
2.0 x
0%
Rosemary, dried
/g
10.0 g
0%
KNORR Beef Booster 2.4 kg
/g
25.0 g
0%
Water
/l
1.0 l
0%
Water
/ml
500.0 ml
0%
KNORR Demi Glace Gluten Free 1.8kg
/g
30.0 g
0%
Roasted vegetables, to serve
/kg
1.0 kg
0%
Wilted silverbeet, to serve
/g
500.0 g
0%
/
Method
-
Oil 50.0 ml
-
Salt And Cracked Black Pepper
-
Lamb shoulder 2.0 kg
-
Onions, roughly chopped 3.0 x
-
Carrots, roughly chopped 3.0 x
-
Celery stalks, roughly chopped 3.0 x
-
Bay leaves, dried 2.0 x
-
Rosemary, dried 10.0 g
-
Water 1.0 l
-
Water 500.0 ml
-
Roasted vegetables, to serve 1.0 kg
-
Wilted silverbeet, to serve 500.0 g
Preparation
-
Method
- Heat oil on stovetop in a large baking dish over high heat. Season lamb with salt and pepper and cook in baking tray for 10 minutes, or until well browned all over. Remove and set aside.
- Return baking dish to stovetop. Add vegetables and cook for 5 minutes until browned.
- Return lamb to baking dish and add bay leaves, dried rosemary and KNORR Beef Booster and water, cover and cook in a combi oven at 90°C for 10 hours. When the lamb is falling off the bone, remove from oven and shred the meat roughly.
- Heat 500ml water in a saucepan and add Knorr Rich Brown Gravy, whisk and bring to boil, simmer for 2 minutes or until thickened.
- Transfer to serving plates, spoon over Knorr Demi Glace.
-
To Serve
Serve with roasted vegetables and sautéed silverbeet or spinach.
