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Slow Cooked Lamb Shoulder

Slow Cooked Lamb Shoulder – Recipe

Tender, slow-cooked meat, served flaked with simple roasted or steamed vegetables is a classic dish that’s everyone’s favourite.

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Ingredients per serve

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Method

Tender, slow-cooked meat, served flaked with simple roasted or steamed vegetables is a classic dish that’s everyone’s favourite.

...

Preparation

  1. 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 1 l of 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 500 ml 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.

  2. To Serve

    • Serve with roasted vegetables and sautéed silverbeet or spinach.
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