Spring is just the right time to try this succulent lamb dish. Slow cooked meat that falls apart.
Ingredients
35.5 OZ / 1000 G lamb shoulder (boneless)
7 OZ / 200 G onion
7 OZ / 200 G carrot
0.5 OZ / 20 G garlic
53 OZ / 1500 G chicken stock
1.5 TBSP tomato paste
10.5 OZ / 300 G red wine
0.5 TSP rosemary
0.5 OZ / 20 G butter
1 TSP salt and pepper
0.5 OZ / 20 G flour
Directions
Prepare the lamb by coating the meat in flour, salt and pepper. In a pan brown the meat on all sides then set aside.
Prepare the vegetables by peeling the onion and dicing into cubes. Peel and chop the carrot then cut into cubes. Peel the garlic.
Add the butter, onion, garlic and carrots to the mixing bowl. With the measuring cup removed, cook for 15 minutes / 265°F|130°C.
Add the wine, tomato paste and rosemary to the mixing bowl, cook out the wine to remove the acidity for 15 minutes / 265°F|130°C. Remove the measuring cup.
Insert the simmering basket then add the Lamb. Pour enough stock so the Lamb is barely covered with the liquid. Insert the measuring cup and cook for 80 minutes / 210°F|100°C.
Turn the lamb around and reinsert the measuring cup. Cook again for 80 minutes / 210°F|100°C.
Once the lamb is cooked and tender carefully remove lamb in the simmering basket and set aside. Pull the lamb apart and mix some of the cooking liquid in. Season well.
Enjoy your meal. You can also make a rich sauce by thickening up some of remaining cooking liquid with flour.
