Slow-braised shoulder of lamb with aioli

all details

I love this method of cooking lamb. It develops a deep, rich flavour and melts in the mouth; aioli is the perfect complement to the rich meat and helps cut the richness a little. I also like to drizzle it with aged balsamic. I love to make sandwiches with any leftover slow-cooked lamb, paired with coleslaw in crusty bread. You will need to rub the meat the night before you cook it.

Slow-cooking helps this lamb develop a deep, rich flavour.
Slow-cooking helps lamb shoulder develop a deep, rich flavour. Photo: William Meppem

Ingredients

2 lamb shoulders on the bone, about 1.25kg each

1 tsp ground coriander

1 tsp ground fennel seeds

2 star anise, ground

1/2 tsp ground cardamom

1/4 tsp freshly ground white pepper

2 tsp sea salt

60ml extra-virgin olive oil

freshly ground pepper

lemon wedges

For aioli

3 egg yolks

2 garlic cloves, crushed

sea salt

2 tbsp lemon juice

375ml half olive oil and half extra-virgin olive oil

freshly ground white pepper

Method

1. Put a saucepan large enough to hold a stainless steel bowl on a bench. Place a tea towel around the inside edge of the pan and place the bowl on top of the pan to hold it steady while you whisk.

2. Put the yolks in the bowl and whisk. Add the garlic, sea salt and lemon juice and while whisking, slowly drizzle in the oil. As the emulsion starts to form, add the oil in a steady stream. Don't let the oil sit on the surface as this can cause the aioli to split. Add a grind of pepper and check for salt and lemon juice.

3. The night before cooking the meat, trim the excess fat from the edges of the shoulders. Mix the spices, sea salt and extra virgin olive oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, and refrigerate overnight.

4. Remove the lamb from the refrigerator two hours before cooking and preheat the oven to 130C.

5. Put the shoulders in a roasting tin large enough to fit both and drizzle with a little extra-virgin olive oil. Add 125ml water. Join two sheets of foil together to make a tent over the lamb, then cook for 2 1/2 to three hours.

6. Reduce the heat to 110C and cook for another four hours. When ready, the lamb will be very well done. Remove from the oven and allow to rest for 20 minutes, then shred the meat off the bone.

7. Divide the lamb between eight plates, season with freshly ground pepper, add a dollop of aioli on top, and serve with lemon wedges, brussels sprouts and boiled potatoes.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Lamb, Eggs
  • Course - Main-course, Dinner
  • Occasion - Family meals, Dinner Party

Similar recipes

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions