Lamb Shoulder Braised with Wine, Peas and Pecorino
Australian Gourmet Traveller recipe for lamb shoulder braised in wine with peas and pecorino.
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Cooking tools:
- Roasting pan
- Nonstick skillet
- Serving platter
- Aluminum foil
- Oven
- Stove
- Pot
- Colander
- Grater
- Chef's knife
- Cutting board
- Tongs
- Citrus press
Ingredients
- 1 lamb shoulder, bone in
- 4 celery stalks, coarsely chopped
- 1 each carrot and onion, coarsely chopped
- 6 garlic cloves, unpeeled, bruised
- 250 ml dry white wine
- 1 tsp each coarsely chopped thyme, sage and rosemary
- 180 gm frozen peas, defrosted
- To serve: Pecorino Toscano, grated finely
- 1 long red chilli, julienned, seeds removed
- To serve: zested lemon rind and juice, oregano and extra-virgin olive oil
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