Shoulder of Lamb Braised with Mushrooms
(1)
2 hours 5 min
This hearty shoulder of lamb braised in white wine with mushrooms is a perfect recipe for for cold winter months.
4 people made this
Ingredients
Serves: 4
- 2 tablespoons vegetable oil
- 1 good quality shoulder of lamb
- 2 sprigs of rosemary, chopped
- a pinch of sugar, salt and pepper
- 3 onions, finely sliced
- 150g button mushrooms, sliced thickly
- 2 cloves garlic, sliced
- 1 tablespoon plain flour
- 1 lemon (zest and juice)
- 1/2 bottle white wine
- 1 bay leaf
- 300ml lamb stock
- 1 tin borlotti beans, strained
Method
Prep:20min ›
Cook:1hr45min ›
Ready in:2hr5min
- Pre heat oven to 220 C / Gas 7.
- Pre heat a large deep-sided frying pan on the hob with the oil.
- Add the lamb shoulder to the pan and sear the lamb thoroughly on all sides, until it's a deep nutty brown.
- Now place the meat on a chopping board and season with salt, pepper, sugar and sprinkle with rosemary.
- Place the lamb joint into a roasting tray and into the pre-heated oven. Cook at 220 C for 15 minutes then turn down to 170 C / Gas 3.
- Now in the frying pan, cook off the sliced onions until they're soft and add the sliced mushrooms and garlic and sprinkle with the flour. Stir through and cook roughly 3 minutes.
- Now add the lemon zest and juice, pour the wine in and add bay leaf, bring to boil until the liquid is reduced to half.
- Add the stock and continue to reduce by 1/3. This will take around 20 minutes.
- The lamb should have cooked now for 45 minutes.
- Remove the lamb from the oven and add the stock and mushroom mixture to the roasting tray.
- Carefully place the tray back into the oven and cook for a further 45 minutes.
- Now remove from the oven and place the tray on the hob. With a roasting fork, lift the lamb out of the tray and place onto a plate cover with tin foil.
- Heat the mushroom juices to a simmer and add the tin of borlotti beans. Stir and leave to simmer for ten minutes, stirring occasionally.
- To serve, slice off thin pieces of lamb and pour over the mushroom and bean sauce.
See it on my blog
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Reviews & ratings
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Reviews in English (1)
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My family loved this. A fabulous twist for a Sunday roast. It seems like quite an involved recipe, so I "tweaked" it, through laziness I didn't reduce the wine or stock. After cooking the flour through I added and thickened the wine and stock, then poured everything into the roasting tin with the meat. I left it covered in the oven on very low heat - We walked the dog and came home to a gorgeous smell and meat so tender and juicy. - 22 Feb 2016
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