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.
Ingredients
Method
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Oil 50 ml
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Salt and cracked black pepper
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Lamb shoulder 2 kg
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Onions, roughly chopped 3 x
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Carrots, roughly chopped 3 x
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Celery stalks, roughly chopped 3 x
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Bay leaves, dried 2 x
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Rosemary, dried 10 g
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Water 1 l
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Water 500 ml
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Roasted vegetables, to serve 1 kg
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Wilted silverbeet, to serve 500 g
Preparation
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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.
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To Serve
Serve with roasted vegetables and sautéed silverbeet or spinach.