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SLOW-COOKED LAMB

Tender, Rich, Comforting
138

This slow-cooked lamb delivers restaurant-quality results with minimal effort. Lean lamb shoulder braised with herbs and vegetables becomes melt-in-your-mouth tender. High in protein and packed with flavour, it’s comfort food that supports your goals.

Serves: 4 |
 Cook Time: 2.5 hours

Ingredients

  • 600g lean lamb shoulder, cut into chunks
  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 4 garlic cloves, minced
  • 3 carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 400g tin chopped tomatoes
  • 500ml beef or lamb stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Sea salt and black pepper

Directions

  1. Preheat the oven to 160°C. Pat lamb dry with kitchen paper. Season generously with salt and pepper.
  2. Heat olive oil in a large ovenproof pot over medium-high heat. Brown lamb in batches, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, add onions and cook for 5 minutes until softened. Add garlic and cook for 1 minute.
  4. Return lamb to the pot. Add carrots, celery, chopped tomatoes, and stock.
  5. Add rosemary, thyme, and bay leaves. Bring to a simmer.
  6. Cover with a tight-fitting lid and transfer to the oven.
  7. Cook for 2-2.5 hours until the lamb is tender and falls apart easily.
  8. Remove bay leaves and herb sprigs. Taste and adjust seasoning. Serve with cauliflower mash or steamed greens.

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