LUSCIOUS LAMB SHOULDER WITH TOMATOES; make ahead, ill & infirm

FORK-TENDER SLOW-COOKED LAMB SHOULDER WITH AN ITALIAN TWIST

updated 3/22

 Italian-Style Slow-Cooked Lamb (1/2 recipe feeds 3)  High Flavour 
'Nice change from English style lamb; also very delicious.' Taster

Roast lamb is traditional at Easter and there is nothing like the taste of tender, sweet English lamb. Legs of lamb are usually on special deals, some of them remarkable, at several UK supermarkets. 

Lamb has gone up a lot in price in recent years: a 1k joint feeding 4-5 will cost about £12; a half kilo joint will feed 2-3. (3/22)   

67 opted for a slightly more flavourful shoulder joint for this slow-cooked recipe, a success over many, many years.      

The preparation - which can be done the day before - is a bit fiddly, pushing slivers of garlic into the meat and browning the joint on all sides.  Onions, carrot, celery and tomatoes are diced and sauteed to intensify flavour.  But once that's done - and it really doesn't take very long - it's all popped into the slow cooker with a few scrubbed sweet or regular potatoes and left to cook for several hours. 

Result: fork-tender meat in a thick savoury tomato and vegetable sauce, and ready-to-mash carbs.    

For those on healthy lifestyles, it's important to remove the fat. One of the first tv chefs, Robert Carrier (from whom this recipe is adapted) advises laying a paper towel on top of the sauce or gravy to soak up the fat without affecting the juices.  67 used at least 3 paper towels but they were very effective in clearing the fat. 

Another alternative is to remove the joint from the sauce and refrigerate separately, or pop into the freezer for a few minutes.  The fat on the sauce will solidify after a few hours and lift off easily.  Add back the lamb and reheat in the oven or on the hob.

Cost: whole shoulder: £19 for 1.6k feeds 6; half shoulder: £9 for 1K (feeds 3-4)

Ingred:
   a shoulder of lamb (about 1.5 kilos/3-4 lbs)
   2 fat cloves of peeled garlic
   pepper and salt
   olive oil
   2 large onions, finely diced/coarsely processed
   1 large carrot finely chopped
   2 large sticks celery, peeled & finely diced/coarsely processed
   2 tbsp red or white wine/brandy/grape juice (opt)
   3 large tomatoes, peeled*, seeded and finely diced
   2 tbsp tomato paste, low-salt if poss
   1/2 tsp dried thyme
   
    3-4 carrots in large chunks

    vegetables to accompany: cauliflower, green beans, broccoli

Method:

1. Cut garlic cloves in slivers; with the point of a sharp knife make slits all over the lamb and push in garlic as deeply as possible.  Season generously with pepper and a little salt.
2. Pour a thin film of olive oil over a large heavy frying pan; on med-high heat, brown the meat on all sides (this will take 2-3 minutes each side or until the meat is nicely coloured)
3. Remove meat and set aside; add onions, carrots and celery to pan; saute until golden - about 5 mins; stir frequently
4. Add chopped tomatoes & tomato paste and wine if using
5. Pour veg into the bottom of slow cooker; add a bit of liquid to the frying pan to remove any crusty bits
6. Lay lamb shoulder on top of vegetables;sprinkle thyme over meat; add carrot chunks, cover; cook on low for 5-6 hours 
7. 2 hours before the end of cooking, add scrubbed but unpeeled sweet potatoes or potatoes
8. Half an hour before the end of cooking time, wrap other fresh vegetables in a package made of greaseproof paper, and place on top of the joint
9. When cooking time is up, remove meat; wrap in foil and keep warm in a low oven
10. Remove potatoes, peel; mash & keep warm
11. Remove carrots & the package of other vegetables; keep warm; 
12. Pour tomato & veg sauce into a wide mouthed saucepan; use paper towels to remove excess fat
13. Heat sauce
14. Serve lamb  on a large platter, spoon sauce and vegetables around lamb

Comments:
'I wasn't sure about Italian style lamb but it was very good eating, tasty and tender. 8 out of 10! Nice change.' Retired writer     

TIPS:

1. another non-traditional lamb recipe is Slow Roasted Lamb Ribs
2. shoulder of lamb often comes in halves; one with a large bone, the other slightly meatier; each half will probably feed 3 
3. the sauce is lovely as it is but can be blitzed to a puree
4. fresh tomatoes can be replaced by chopped tin tomatoes
5. to peel fresh tomatoes, cut a cross in the bottom, place in a deep bowl and pour boiling water over; leave 60 secs and pour off water; peel.  To dice tomato flesh, halve & remove seeds & membranes; cut into strips and then cubes

                            More lamb on NavBar:Recipes II...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.