Slow Braised Lamb Shoulder

Ingredients

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Ingredients

  •   Lamb shoulder joint
  • g Country Range chopped tomatoes
  •   1 crown garlic
  •   4 pints Country Range Vegetable Bouillon
  •   2 large white onions
  •   3 large Carrots
  •   2 large sprigs fresh rosemary
  • ml Country Range Red Cooking Wine
  •   2 large red cabbages
  • ml Aspall cider vinegar
  •   1 pint Country Range Orange Juice
  •   6 Suffolk eating apples
  • g Redcurrant Jelly
  • g demerara sugar
  •   1 stick Country Range Cinnamon

Method

  • 1

    Step 1

    Place the lamb shoulder in to a deep roasting tray
  • 2

    Step 2

    Cut the garlic crown in half and add to the lamb
  • 3

    Step 3

    Roughly chop the onions and add to the tray
  • 4

    Step 4

    Add the chopped tomatoes, carrots and rosemary
  • 5

    Step 5

    Pour in the bouillon and red wine and cover with tin foil
  • 6

    Step 6

    Roast in a pre-heated oven at 140°c for 6 hours
  • 7

    Step 7

    To make a pickled cabbage, thinly slice the red cabbage
  • 8

    Step 8

    Grate 6 apples in to a large saucepan
  • 9

    Step 9

    Add the sliced cabbage, redcurrant jelly and sugar
  • 10

    Step 10

    Pour in the cider vinegar, and orange juice
  • 11

    Step 11

    Cook uncovered on a low heat until sticky and sweet

Ingredients

  • Lamb shoulder joint
  • 800 g Country Range chopped tomatoes
  • 1 crown garlic
  • 4 pints Country Range Vegetable Bouillon
  • 2 large white onions
  • 3 large Carrots
  • 2 large sprigs fresh rosemary
  • 1000 ml Country Range Red Cooking Wine
  • 2 large red cabbages
  • 200 ml Aspall cider vinegar
  • 1 pint Country Range Orange Juice
  • 6 Suffolk eating apples
  • 500 g Redcurrant Jelly
  • 200 g demerara sugar
  • 1 stick Country Range Cinnamon