Braised lamb shoulder with sundried tomatoes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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

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

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