Lamb Recipes

Slow-cooker Lamb Shoulder

Name: Slow-cooker Lamb Shoulder
Prep time: 15 min
Cook time: 17 d 19 h 15 min
Total time: 17 d 19 h 30 min
Yield: 4 servings
Ingredients: 2 brown onions, cut into thick wedges; 4 garlic cloves, roughly chopped; 1 kg (2 lb 3 oz) baby (new) potatoes, washed, unpeeled and halved; 2 cups (500 ml) beef stock; Juice of 1 lemon; 1 ⅘ kg (4–5 lb) bone-in lamb shoulder (lamb leg can also be used, see note 1 for different sizes and cooking times); 2 tsp sea salt flakes; ½ tsp cracked black pepper; 1 tbsp dried oregano; ¼ cup (60 ml) extra-virgin olive oil, plus 1 tbsp extra for drizzling; 40 g (11/2 oz) unsalted butter; 2 tbsp plain (all-purpose) flour; 1 cup (250 ml) of the reserved juices from the slow-cooker; 1 cup (250 ml) beef stock; Sea salt flakes, to taste; Cracked black pepper, to taste; Steamed greens (broccolini/tenderstem broccoli and peas pictured); Fresh oregano leaves (optional)

4 servings

porcje

15 minutes

czas aktywny

55 years 7 months 17 day

całkowity czas

Zacznij Gotować

Składniki

2 brown onions, cut into thick wedges

4 garlic cloves, roughly chopped

1 kg (2 lb 3 oz) baby (new) potatoes, washed, unpeeled and halved

2 cups (500 ml) beef stock

Juice of 1 lemon

1 ⅘ kg (4–5 lb) bone-in lamb shoulder (lamb leg can also be used, see note 1 for different sizes and cooking times)

2 tsp sea salt flakes

½ tsp cracked black pepper

1 tbsp dried oregano

¼ cup (60 ml) extra-virgin olive oil, plus 1 tbsp extra for drizzling

40 g (11/2 oz) unsalted butter

2 tbsp plain (all-purpose) flour

1 cup (250 ml) of the reserved juices from the slow-cooker

1 cup (250 ml) beef stock

Sea salt flakes, to taste

Cracked black pepper, to taste

Steamed greens (broccolini/tenderstem broccoli and peas pictured)

Fresh oregano leaves (optional)

Wskazówki

Lamb

Add the onion, garlic and potatoes to the base of a slow-cooker (needs to be a minimum of 6.5 litres/6 quarts). Pour in the stock and lemon juice.

Rub the lamb all over with the salt, pepper, dried oregano and olive oil. Place the lamb on top of the vegetables in the slow-cooker.

Cover and cook on low for 10–12 hours, or until the meat is tender and falling off the bone (see note 1).

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Remove the lamb from the slow-cooker and place in a roasting pan (you can line the roasting pan with baking (parchment) paper to help with clean-up – it also presents beautifully at serving time). Reserve 1 cup (250 ml) of the juices from the slow-cooker, avoiding the fat. Pick out the potatoes from the slow-cooker and place them around the lamb (it’s okay if some break apart – they will just get extra crispy!).

Drizzle the lamb with the extra 1 tablespoon of olive oil. Bake in the oven for 20–25 minutes, or until crisp and browned.

Gravy

Add the butter to a saucepan over medium heat. Once melted, add the flour and stir for 1–2 minutes until a thick paste has formed.

Whisk in half of the reserved slow-cooker juices and, once incorporated, whisk in the remaining half, followed by the beef stock, continually whisking. Season to taste with salt and pepper.

Simmer for 4–5 minutes until thickened. Strain the gravy through a sieve and set aside in a gravy boat or small bowl.

Use tongs or two forks to shred the lamb and serve it with the potatoes, gravy and fresh oregano leaves (if using) and serve with steamed greens.

Wartości Odżywcze

Wielkość Porcji

one-pan

Kalorie

728

Tłuszcz Całkowity

35.6 g

Tłuszcz Nasycony

12.2 g

Tłuszcz Nienasycony

Tłuszcz Trans

0 g

Cholesterol

213.9 mg

Sód

1655.2 mg

Węglowodany Całkowite

36.4 g

Błonnik Pokarmowy

5.6 g

Cukry Całkowite

5 g

Białko

64.5 g