Braised lamb shoulder with sundried tomatoes

Braised lamb shoulder with sundried tomatoes

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  • 6
  • Easy
  • Carb Conscious wheat and gluten free
  • 10 minutes
  • 4 1⁄2 hours
  • Woolworths Durbanville Hills Merlot

“I love a recipe you can prepare and forget while it cooks. This pull-apart lamb needs minimal effort for maximum flavour. A leg of lamb will also work if you can’t find lamb shoulder.” – Keletso Motau


  • 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

Cooking Instructions

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

Keletso Motau Recipe by: Keletso Motau
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Keletso Motau is a TASTETube presenter and stylist who has worked with TASTE since 2017. He loves developing dessert recipes and his all-time favourite food is Lamb Curry. Follow him on Instagram: @keletso.motau.

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