6 Hour Slow Braised Lamb Shoulder and Champ Potato

Cooking Time
360 Minutes
Portions
2

Ingredients

Increase Portion Size

  • g shoulder of lamb
  • g sprigs of thyme
  • g bulb of garlic, peeled Salt and pepper
  • g banana shallots, peeled
  • g red wine
  • g butter
  • g large King Edward potatoes Salt
  • g milk
  • g spring onions, sliced
  • g butter
  • g large egg yolk

  • 1

    Step 1

    Oil and season the meat and put in tray with the shallots. Roast in hot oven for 30 minutes at 180°C. Remove from oven and drain off any fat, then turn down heat to 120°C.
  • 2

    Step 2

    Add the garlic and 8 thyme sprigs. Cover with foil and cook for 4 1/2 hours.
  • 3

    Step 3

    To make the mash, peel and chop the potatoes, boil in salted water until just soft.
  • 4

    Step 4

    Cut the tops off the spring onion and put in milk with the butter. Heat gently on stove top. Drain and discard the spring onion tops.
  • 5

    Step 5

    Drain potatoes and mash or rice. Slowly mix in the milk mixture. Finally beat in the egg yolk.
  • 6

    Step 6

    Slice the onion bottoms and mix in. Serve with lamb shoulder when cooked.
  • 7

    Step 7

    Next pour red wine over the meat and cook for a further hour.
  • 8

    Step 8

    Remove from oven and carefully put lamb, garlic and shallots into a serving dish. Be careful as it should be just falling off the bone.
  • 9

    Step 9

    Heat the cooking juices and skim off any fat then whisk in cold butter, chop the remaining two thyme springs and stir in. Pour over lamb and serve with champ mash.

Ingredients

  • 2.2 g shoulder of lamb
  • 10 g sprigs of thyme
  • 1 g bulb of garlic, peeled Salt and pepper
  • 8 g banana shallots, peeled
  • 250 g red wine
  • 60 g butter
  • 3 g large King Edward potatoes Salt
  • 300 g milk
  • 3 g spring onions, sliced
  • 60 g butter
  • 1 g large egg yolk