Balsamic-Braised Shoulder of Lamb by Tom Aikens (Muse)

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Balsamic-Braised Shoulder of Lamb

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Balsamic-Braised Shoulder of Lamb

British

Main

Over 2 hours

Lamb

Easy

Serves

Tom Aikens’ slow-cooked lamb shoulder recipe is a must-try dish for any future Sunday roast or family feast on the horizon. A 6—7 hour cooking time results in lamb that practically melts, as well as a sweet and sticky balsamic glaze, tender whole onions, and a creamy mash to serve alongside. A thing of beauty.

Recipe courtesy of

Ingredients

Braised Shoulder of Lamb

1 shoulder of lamb, about 2.5kg in weight
8 medium onions, peeled
2 bulbs of garlic, peeled
20g fresh thyme
250ml of balsamic vinegar
Olive oil
Sea salt
Black pepper

Mashed Potato

600g of floury potatoes, peeled
2l water
10g of salt
200g of butter
150ml of milk, warmed
Black pepper

Method

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Method

Preheat the oven to 110°C.
Place a large casserole dish over a medium heat. Once hot, add a glug of olive oil.
Season the lamb shoulder and place in the casserole — be careful adding the lamb as it could spit. Colour for 3—4 minutes on each side until nicely caramelised, and then remove the lamb and put to one side.
Add the onions to the casserole and colour for 4—5 minutes, still on a medium heat, stirring from time to time to prevent burning. Add the garlic cloves and thyme then place the lamb back on top.
Place a lid on the casserole and cook for 2—2.5 hours, removing the onions once they are soft. Carry on cooking the lamb for another 2.5—3 hours.
Add the vinegar and carry on cooking without the lid so the vinegar reduces as the lamb cooks, basting the lamb every 30 minutes, being careful not to reduce the vinegar too much.
Cook for a total of 6—7 hours, until the lamb is extremely tender. Add the onions and garlic back at the end of cooking and reduce the vinegar to a nice thick consistency.
To make the mash, place the cut potatoes, salt, and water in a large saucepan and bring to the boil. Turn the heat down, simmer for 30 minutes, then tip the potatoes into a colander to drain thoroughly.
Place the potatoes back in the pan and dry out on a low heat for 1 minute. Add the butter, salt, pepper and the warm milk while you mash the potatoes.
Serve the lamb either sliced or shredded with the potatoes, onions, and roasting juices.