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  • prep40 MIN
  • cook2 HOURS
  • serves6 - TWICE

Ingredients

Lamb

  • 2 lamb shoulder, bone in
  • 8 French shallots, halved
  • 1 bunch rosemary
  • 300ml red wine
  • 400g crushed tomato
  • 500ml beef stock
  • 300g swiss brown mushrooms
  • 500g green beans, tops trimmed
  • Salt and pepper

Garlic Mash

  • 5kg of potatoes, peeled, cut into 4cm chunks
  • 1 head of garlic, cut in half
  • 100g salted butter
  • ⅔ cup milk, warmed

Gravy

  • 50g butter
  • 3 tbs flour
  • 1 cup pan juices

Gremolata

  • ⅔ cup curly parsley, finely chopped
  • 1 garlic clove, finely sliced
  • 1 orange, zested

Method

Lamb

1. Preheat oven to 130°C steam bake.

2. In a large roasting dish, heat 1tbs olive oil over medium high heat.

3. Brown the skin side of the lamb till deep golden.

4. Set aside.

5. Add the French shallots flesh side down, along with the rosemary and fry for 3 mins.

6. Deglaze the pan with the red wine, then turn off heat.

7. Add the stock and tomatoes and nestle the lamb shoulders back in skin side down.

8. Season well with salt and pepper.

9. Place into the steam oven and steam roast for 2 hrs.

10. After 2 hrs, remove the pan and turn the lamb to skin side up. Change setting to 150°C steam roast and cook for a further 1 hr.

11. For the last half an hour, add the mushrooms around the meat to cook in the pan.

12. The meat should be tender enough to pull from the bone with a fork.

 

Garlic Mash

1. Boil potatoes and garlic in heavily salted water for 20 mins and then drain.

2. Mash with the garlic (skin now removed and the milk and butter).

 

Gravy

1. In a small saucepan, melt the butter over medium heat and add the four.

2. Fry softly to make a paste, then add the pan juices, whisking till smooth.

 

Gremalata

Combine the ingredients and sprinkle over dish before serving.

 

Tip

Shred the second lamb shoulder and toss in remaining pan juices and onions and freeze until a later date. Do the same with half of the mashed potato.

For a quick winter Shepard’s pie;

1. Simmer 4 peeled carrots, sliced 1cm thick in 500ml of beef stock for 10 mins.

2. Combine with thawed lamb meat, 2 cups frozen peas and ¼ cup flour.

3. Put pie filling into an oven proof baking dish and top with the thawed mashed potato.

4. Bake on 180°C for 40 mins until potatoes has begun to crisp and meat is bubbling.

5. Top with ½ cup grated parmesan and bake for a further 15 mins.

6. Serve with a side salad.