Slow Braised Lamb Shoulder

Prep Time

-

Cook Time

6.5 hours

Portion(s)

8-10

ingredients

lamb shoulder joint, boned and rolled

800 800 g Country Range Chopped Tomatoes

1 1 crown garlic

4 4 pints Country Range Vegetable Bouillon

2 2 large white onions

3 3 large carrots

2 2 large sprigs fresh rosemary

1 1 litre Country Range Red Cooking Wine

2 2 large red cabbages

200 200 ml Aspall cider vinegar

1 1 pint Country Range Orange Juice

6 6 Suffolk eating apples

500 500 g redcurrant jelly

200 200 g demerara sugar

1 1 Country Range Cinnamon Stick

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method
  • 1Place the lamb shoulder in to a deep roasting tray.
  • 2Cut the garlic crown in half and add to the lamb.
  • 3Roughly chop the onions and add to the tray.
  • 4Add the chopped tomatoes, carrots and rosemary.
  • 5Pour in the bouillon and red wine and cover with tin foil.
  • 6Roast in a pre-heated oven at 140°C for 6 hours.
  • 7To make a pickled cabbage, thinly slice the red cabbage.
  • 8Grate 6 apples in to a large saucepan.
  • 9Add the sliced cabbage, redcurrant jelly and sugar.
  • 10Pour in the cider vinegar, and orange juice.
  • 11Cook uncovered on a low heat until sticky and sweet.