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This hearty slow cooked lamb shoulder recipe, with its creamy mashed potato pairing, makes a wonderful and rustic lamb dinner. Slowly braising the lamb shoulder in a rich sauce, as Tom Aikens does here, ensures that the meat's full, immense flavour is drawn out. You can either slice or shred the meat from the bone to serve.
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Rub the shoulder of lamb with a little olive oil and season with salt and pepper. Place a little more olive oil into the bottom of a large casserole pot with the onions, garlic and thyme, sit the lamb on top. Place into the oven for 15-20 minutes or until the lamb and onions have coloured
Remove the pot from the oven. Turn the oven down to 110ºC. Cover with a suitable lid and cook for approximately 5 hours
4
After 5 hours, remove the garlic and onions from the pot and reserve. Add the balsamic vinegar, and continue to cook for a further 1-1/2 hours, without the lid on. Baste the shoulder in the vinegar liquid every 20 minutes
250ml of balsamic vinegar
5
Between bastings, prepare the mashed potato. Cut the potatoes into 2 inch pieces and rinse in cold water. Place the potatoes into a pan with the water and salt. Place over the heat and bring to a slow simmer. Simmer for 25-35 minutes, until they are just tender and drain
Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.
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Slow-braised shoulder of lamb with onions, thyme and balsamic
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Slow-braised shoulder of lamb with onions, thyme and balsamic
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