Slow Cooked Lamb Shoulders
Slow cooking makes the lamb meltingly tender with an amazing sauce.
Hands on time 10 minutes
Cooking time 3 1/2 hours
1 tablespoon olive oil
2 lamb shoulders
8 red onions, halved horizontally
2 x 400g canned tomatoes, crushed
1/3 cup chopped fresh curly-leaf parsley
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
6 anchovies, chopped
12 Kalamata olives
1 head garlic, halved horizontally
1 1/2 tsp dried red chilli flakes
750ml bottle sauvignon blanc white wine
Preheat oven to 160°C. Heat oil in a large frying pan and brown the lamb. In a large baking dish place the onion halves cut side up. Top with tomatoes, parsley, thyme, rosemary, anchovies, olives, garlic and chilli. Peel strips of rind from the orange and lemon rind and add to pan. Halve and squeeze juices over the top. Add the squeezed skins to the pan too. Pour over the wine and combine everything with your hands to distribute the flavours. Place lamb shoulders on top.
Bake uncovered for 3 ½ hours, basting the lamb with the sauce every hour. The lamb should be incredibly tender and just break apart. Serve with Grandma’s carrots.
Crush the tomatoes in a bowl using your hands.