Slow-cooked shoulder of lamb with red wine vinegar

Slow-cooked shoulder of lamb with red wine vinegar

By
From
My Favourite Ingredients
Serves
4-6
Photographer
Jason Lowe

Shoulder of lamb cooked in this way becomes meltingly soft and tender. The shoulder contains more fat than the leg, which gives the meat a sweeter, fuller flavour. Red wine vinegar helps to cut the richness, while giving the dish a deep, sharp, yet mellow note. The addition of anchovy is a lovely way to add saltiness to slow-cooked dishes.

Ingredients

Quantity Ingredient
1 shoulder lamb, bone in, about 1.5-2 kg
sea salt
freshly ground black pepper
1 tablespoon olive oil
3/4 bottle white wine, (about 560 ml)
1 teaspoon fennel seeds
2 dried red chillies, roughly chopped
5 garlic cloves, peeled
bunch sage
1 bay leaf
6 good-quality anchovy fillets, packed in oil
5 tablespoons red wine vinegar

Method

  1. Preheat the oven to 160°C. Using a small sharp knife, trim the lamb of most of its surface fat, then season the meat liberally all over. Place a large frying pan (big enough to hold the lamb shoulder) on the hob over a medium heat. Add the olive oil and when the pan is really hot, put in the lamb shoulder. Brown the meat well on all sides, turning as necessary; it will take about 10 minutes to achieve a good colour all over.
  2. Transfer the meat to a roasting tray and pour off the fat from the pan. Return the pan to a low heat and pour in the wine. Let it bubble and reduce for a couple of minutes, then pour over the lamb.
  3. Toast the fennel seeds in a dry pan until fragrant. Add to the roasting tray along with the chopped chillies, whole garlic cloves, sage, bay leaf, anchovies and wine vinegar. Cover the pan with foil, sealing it tightly around the edges. Cook on the middle shelf of the oven for 3 hours.
  4. Take the lamb out of the oven and remove the foil. Return to the oven and cook for a further 30 minutes, by which stage the meat should be very soft and wonderfully brown. Taste the sauce for seasoning and adjust if necessary – it should be mellow, but rich and satisfying in flavour. I often serve this dish with farro or little white beans, but potatoes would be good too.
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