Braised Shoulder w Sides

Print

Braised Shoulder w Sides

Yield 4

Author Lucy Tweed

Cook time

5 Hour

Total time

5 Hour

Ingredients

For the Lamb

• 1 lamb shoulder with shank attached
• 1 extra lamb shank
• 2 whole onions, finely sliced
• 1 tablespoon olive oil
• 3 large sprigs rosemary
• Peel of 1 lemon
• 1 whole head of garlic, cloves peeled and slightly crushed
• 5 sprigs oregano
• 1 cup white wine
• 1.5 cups chicken stock
• Salt, to taste
• Fresh parsley and extra lemon zest, for garnish

For the Crispy Lemon Potatoes

• 4 large potatoes, peeled and quartered
• Juice of 2 lemons
• 3 tablespoons rice bran flour
• Sea salt, to taste

For the Juicy Stewed Green Beans

• 300g green beans, trimmed
• 1 can crushed tomatoes
• 4 cloves garlic, minced
• 2 sprigs oregano
• 1 onion, chopped
• Salt and pepper, to taste
• Store-bought hummus

Instructions

1. Preheat the oven to 160°C.
2. Combine the finely sliced onions with olive oil in a large, heavy-based ovenproof pan and arrange them on the bottom of the pan.
3. Top the onions with rosemary, lemon peel, garlic, and oregano.
4. Pour in the white wine and chicken stock.
5. Season the lamb shoulder and extra shank with salt and place them on top of the onion mixture.
6. Cover the lamb with baking paper and a tightly fitting lid, then place in the oven for 4 hours.
7. Once cooked, the lamb should be tender and easy to remove from the bone with a fork. Garnish with parsley and lemon zest.
8. Parboil the potatoes until just tender, then drain and toss with lemon juice, rice bran flour, and sea salt.
9. Spread the potatoes on a baking tray and bake at 200°C for approximately 45 minutes or until crispy.
10. Simmer the green beans in a pot with the crushed tomatoes, garlic, oregano, chopped onion, and seasoning until tender and the flavours meld together.
11. Serve the lamb with some of its juices, alongside the crispy lemon potatoes, stewed green beans, and a big dollop of store-bought hummus.

Nutrition Facts

Calories

594

Fat

10 g

Sat. Fat

2 g

Carbs

103 g

Fiber

18 g

Net carbs

85 g

Sugar

16 g

Protein

22 g

Sodium

489 mg

Cholesterol

13 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

For extra flavour, marinate the lamb with herbs and spices overnight before cooking.

If the lamb is done early, keep it warm in a low oven while the potatoes finish baking.

Add a splash of red wine vinegar to the green beans for a tangy twist.