Spanish braised shoulder of lamb recipe
Gentle slow cooking makes the meat deliciously tender in this Spanish braised lamb shoulder recipe with chickpeas, onions, garlic and oregano. Fantastic for a family Easter feast
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Mixing bowl
- Measuring cup
- Spoon
- Bread knife
- Serving platter
Ingredients
- 1 garlic bulb
- 2 large onions, sliced
- 8 sprigs fresh oregano, leaves picked, plus extra sprigs to garnish
- 2 tbsp olive oil
- a 1.6-1.8kg lamb shoulder, on the bone
- 150ml manzanilla (or fino) sherry
- 150ml chicken stock*
- 2 x 400g tins chickpeas, rinsed and drained
- 1 x 30g pack parsley, chopped
- chargrilled rustic bread, to serve*
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