GASTRO TOM AIKENS
INGREDIENTS • BRAISED SHOULDER OF LAMB
1 shoulder of lamb, around 2.5kg in weight 150ml olive oil
20g fresh thyme
2 garlic bulbs, peeled cloves Sea salt and black pepper 8 medium onions, peeled 350ml balsamic vinegar • MASHED POTATO 2l water 12g salt
200g butter 150ml milk
600g peeled potato, cut in quarters 12 turns of milled black pepper
DIRECTIONS • Place a large casserole pot onto a medium gas, adding the oil
• Season the lamb and place the shoulder
into the pot once the oil is hot (be careful
• Add the onions and colour for four to five minutes, still on a medium heat, stirring
now and again. Add the garlic and thyme, then place the lamb back on top
• Place into the oven at 110°C and cover
with a lid, cooking for two to two and a
half hours, then take out the onions once they are soft. Carry on cooking the lamb
for another two and a half to three hours • Add the vinegar and carry on cooking
without the lid, so the vinegar reduces as the
lamb cooks, basting the lamb every 30 minutes,
being careful not to reduce it too much
• Cook for a total of six to seven hours until the lamb is nice and tender, then add the onions and garlic back at the end and reduce the vinegar to a nice thick consistency
• Place the cut potato into the cold water
with 10g salt in a pan, place onto the heat
and bring to a simmer, turn the heat down and simmer for 30 minutes, then tip the
potatoes into a colander to drain really well
adding the lamb as it could spit). Colour
• Place the potato back in the pan and dry
nicely caramelised, and then remove the
the butter, salt, pepper and warm milk
for three to four minutes each side until lamb and put to one side
out on a low heat for one minute, then add while you mash the potato
This hearty lamb shoulder recipe, with its creamy mashed potato pairing, makes a wonderful and rustic lamb dinner. Slowly braising the lamb in a rich sauce ensures that the meat’s full, immense flavour is drawn out. You can either slice or shred the meat from the bone to serve
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22/01/2016 09:25