Main Meals
Braised lamb shoulder with sundried tomatoes
6
Easy
10 minutes
4 1⁄2 hours
“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
Wine/Spirit Pairing
Woolworths Durbanville Hills Merlot
Ingredients
Method
- 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
Ingredients
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.
Photographs: Myburgh Du Plessis
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi
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