Red wine lamb shoulder | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 1.6kg lamb shoulder, bone-in, trimmed of excess fat
• 1 brown onion, halved, thinly sliced
• 3 cloves garlic, thinly sliced
• ¼ cup olive oil
• 2 tbsp rosemary leaves, finely chopped
• 2 tbsp thyme leaves, finely chopped
• ¾ cup red wine
• 375ml salt-reduced beef stock
• 500g kipfler potatoes, scrubbed, halved
• ¼ savoy cabbage, finely shredded
• 2 tbsp currants
• ½ cup frozen peas, blanched
• ¼ cup pecorino (or parmesan) cheese, finely grated
• 1 tbsp white balsamic vinegar
• ¼ cup mint leaves