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Braised lamb shoulder with sundried tomatoes

4 1⁄2 hours

Braised lamb shoulder with sundried tomatoes

By Keletso Motau

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 4 1⁄2 hours

Ingredients

2 T extra virgin olive oil
1.5 kg lamb shoulder
sea salt and freshly ground black pepper, to taste
2 shallots, peeled and halved
4 sprigs fresh thyme
4 cloves garlic
2 cups Woolworths fresh free-range liquid chicken stock
240 g Woolworths sundried tomato quarters, drained and roughly chopped
3 spring onions, roughly chopped

Method

1. Preheat the oven to 150°C. Heat the olive oil in a large ovenproof casserole with a lid over a high heat. Season the lamb and brown all over.

2. Add the shallots, thyme, garlic and stock, then bring to a simmer.

3. Cover, transfer to the oven and cook for 3 hours, then add the sundried tomatoes and spring onions and cook for a further hour. 4 Remove the lid and cook for a further 30 minutes, then serve.

Find more lamb recipes here.

Photographs: Myburgh Du Plessis  
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi

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Lamb belly kebabs

Sorghum-and-beetroot haddocks salad

Peri-peri “babalas” chicken livers

Miso pork bhan mi

Creamy bacon mac and cheese

Pork breakfast burger

Laksa roast chicken

Sunday fried chicken

Steak Kota

Chicken liver-and-pork meatballs

Caribbean epis lamb chops with jollof rice

Braised lamb shoulder with sundried tomatoes

Braised lamb shoulder with sundried tomatoes

Ingredients

Method