Slow Braised Lamb Shoulder Recipe
Tom Aikens shares his slow cooked lamb shoulder recipe. The braised lamb is truly gorgeous to recreate and regularly appears on Tom's menu, served with mash.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Dutch oven
- Food mill
- Potato masher
- Oven
- Stove
- Saucepan
- Colander
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 shoulder of lamb, rested for an hour at room temperature before cooking
- 8 sprigs of fresh thyme
- 8 medium onions, whole and peeled
- 250ml of balsamic vinegar
- 2 bulbs of garlic, peeled
- olive oil
- sea salt
- black pepper
- 1000g of large white potatoes, peeled
- 2l water
- 350g of butter
- 400ml of milk, warmed
- 10g of salt
- black pepper, freshly milled
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