Recipe of Award-winning Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply

Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply. This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd, from BBC Good Food magazine. To make the sprout tops, heat the butter in a large frying pan and sauté the sprouts over a high heat until cooked. To serve, slice the lamb and serve on plates alongside the Jansson's.

In the pressure cooker you have to either cut the meat into chunks or use diced lamb neck instead. Check the recipe notes for alternative methods. This slow cooked lamb shoulder infused with rosemary and garlic is so tender you don't need a carving knife. You can have Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply

1. You need 1.5-2 kg of shoulder of lamb on the bone.
2. You need 4 of rosemary leaves and sprigs.
3. Prepare 6 of garlic cloves, chopped.
4. It's 10 of anchovy fillets in oil, drained and finely chopped.
5. You need 1 of whole lemon, squeezed.
6. You need 3 cups of red wine vinegar.
7. You need 3 of carrots.
8. Prepare 2 of parsnips.
9. Prepare 4 of celery stems.
10. Prepare 1 of onion.

Lamb shoulder has more flavour and is easier to cook than lamb leg. Virtually foolproof, minimal effort, and incredible meat that is so tender that you won't need a knife to carve this. A versatile cut, the lamb shoulder, one that can be grilled, stewed, braised, or here, slow-roasted. This dish was born out of a typical moment of greenmarket Never one to let a stocky little lady defeat me, I outmaneuvered her by gliding her trolley forward with my right foot, slowly but surely, every time her.

Slow cooked lamb shoulder with anchovy & rosemary #seasonsupply instructions

1. Heat oven to 160c.
2. Chop the rosemary, then mix with the chopped garlic, anchovies and lemon juice.
3. Make 5 slashes across the top of the shoulder then rub the rosemary mixture (Step 2) all over the lamb.
4. Chop carrots, parsnips, celery stems and onion.
5. Put the vegetables on a large roasting tin and place the lamb on top.
6. Pour in the red wine vinegar.
7. Roast for 3 hours until the meat is really tender.
8. Leave to rest for 10 minutes before you serve.

Beautifully succulent slow cooker lamb shoulder, a pile of veg and red wine gravy is a winning combination you absolutely must try! How to slow cook lamb shoulder. Start by preparing a bed of vegetables and rosemary in the bottom of the crockpot. Braised Lamb Shoulder with Onion-Anchovy Jam from Slow Fires is a delicious, slow-cooked meal that packs a ton of flavor in tender, moist, rich lamb shoulder. Though it takes a little time to make, the final product makes it worth every moment.