Perfect for those chilly evenings, this delicious lamb shoulder recipe is not just full of proteins and nutrients but is also full of flavour with a mix of red wine, tomato puree, garlic and thyme. Courtesy of Clubs Queensland by Club Chef of the Year, Matthew Smyth from Nambour RSL. Download the recipe HERE.
(Lamb shoulder prep)
- 1.5kg Braised lamb shoulder oyster cut (bone in)
- 100g Celery
- 100g Carrots large
- 100g Onions brown
- 100g Leeks
- 2 Thyme sprigs
- 1 Rosemary sprig
- 3 Garlic cloves
- 2 Bay leaves
- 20ml Olive oil
- 300ml Red wine
- 300ml Chicken stock
- 500ml Passata (tomato purée)
- 4 Ciabatta slices
Wash and Mirepoix vegetables.
Heat oil in pan and caramelise vegetables then transfer to a deep gastronome tray.
Season and seal lamb shoulder and add to tray with vegetables.
Deglaze pan with red wine, add to vegetables and lamb.
Add chicken stock, mutti pasta sauce, herbs and garlic to tray. Cover with grease-proof paper then seal with foil.
Place tray in pre-heated oven on 160 degrees for 5 hours.
Check lamb is cooked. Remove shoulder bone and place in serving dish.
Strain sauce and pour over lamb.
Char grill 4 slices of ciabatta and serve with lamb
(Roast Vegetables prep)
- 300g Potato (Kipfler)
- 200g Carrots large
- 200g Zucchini
- 200g White turnip
- 200g Butternut pumpkin
- 200g Onions brown
Wash and peel carrot, turnip, pumpkin and onion.
Cut carrot, pumpkin and turnip into 50g wedges and par steam with the potato, then cool.
Quarter the onion, cut zucchini in 50g wedges.
To order, heat 30ml vegetable oil in large pan and caramelise all the vegetables. Then place in pre-heated oven on 200 degrees for 10 minutes.