Shoulders of lamb with mushrooms

Shoulders of lamb with mushrooms

Spalla di a gnello con funghi

The Collection
Alastair Hendy


Quantity Ingredient
200g hen of the woods, cleaned weight
15g dried ceps
4 small shoulders lamb, boned, (get your butcher to do this for you)
1 tablespoon parsley and rosemary, chopped
1 tablespoon garlic, chopped
plain flour, for dusting
8 tablespoons olive oil
1 onion, finely chopped
1 celery stalk, trimmed and finely chopped
1 tablespoon black peppercorns
500ml Chicken stock
or 500ml Vegetable stock
300ml white wine
2 tablespoons worcestershire sauce


  1. Clean the fresh mushrooms thoroughly, and separate into small lobes. Soak the dried ceps in warm water for 20 minutes, then drain, reserving the water, and finely chop. Remove most of the fat from the lamb shoulders, trimming them well. You want each piece to weigh about 200g. Lay the pieces, boned side up, on the work surface.
  2. Mix the chopped herbs and garlic together, season with salt and pepper, and divide between the pieces of lamb, spreading the mixture evenly on the meat. Fold each piece of lamb over, then roll and tie into an even shape with kitchen string. Dust with flour and fry in a casserole dish in the olive oil until brown on all sides, turning every few minutes. Add the onion, celery and peppercorns to the casserole dish and sauté briefly, then add the stock, wine and Worcestershire sauce. Cover and cook on top of the stove over a gentle heat for 1 hour. Turn occasionally.
  3. After an hour, much of the liquid will have evaporated, but there should still be enough to serve as a sauce. Add the mushrooms, fresh and dried, plus a little of the soaking water if necessary, and cook for a further 30 minutes. Check the seasoning before serving.

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