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Slow Braised Lamb Shoulder with Winter Root Vegetables

A delicious hearty meal
  • By Breville
  • 19574 Views
  • 22 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/slow_braised_lamb_shoulder.jpg
Ready Time
1 hrs 40 mins
Preparation
10 mins minutes
Cooking
1 hrs 30 mins
Serves   4
ready_time
1 hrs 40 mins
Ready Time
10 mins minutes
Preparation
1 hrs 30 mins
Cooking
  4
Serves
server

 

BPR700-Colin-Image-Chef.jpg
Colin Fassnidge|Exec Chef Four In Hand 
www.fourinhand.com.au
Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October 2005 and since starting. Colin's unique style has seen the restaurant hold 1 Chefs Hat for four years and adding the prestigious second hat in 2010. In 2011 Colin also opened 4Fourteen in Surry Hills and in 2014 joined the panel as a Judge on television's popular My Kitchen Rules and won GQ Chef of the year. Colin is known for his Social Media antics and has made regular appearances on MasterChef, The Morning Show, Sunrise, Better Homes and Gardens and ABC Radio.
 

 

Ingredients

  • 2 tablespoons olive oil
  • 2kg lamb shoulder, bone in
  • Sea salt and freshly ground black pepper
  • 1 large onion, chopped
  • 2 carrots, coarsely chopped
  • 2 sticks celery, coarsely chopped
  • 1 head of garlic, halved
  • ½ bunch fresh thyme
  • 3 large sprigs of rosemary, torn
  • 1 teaspoon fennel seeds
  • 500ml dry white wine
  • Chicken stock or water to cover

 

Method

  1. Select SEAR on LCD screen and press START. Allow bowl to preheat and then add oil and lamb and sear evenly on all sides. Season well with salt and pepper.
  2. Add onion, carrot, celery, garlic, fresh herbs and fennel seeds and mix well.
  3. Pour in wine and allow pan to deglaze and wine to reduce for 5-10 minutes.
  4. Add enough stock or water to cover meat sufficiently so that it is submerged by about 5cm.
  5. Close lid and lock. Select PRESSURE COOK CASSEROLE setting and press START.
  6. Once cooking cycle has ended and pressure has been completely released. Remove lamb and slice thickly; serve with vegetables and sauce.

 

Comments

Comments

  • Darryl Sparrow Wednesday, 12 August 2015

    How about adding a little more information for the people that have bought your Breville fast/slow cooker.....such as time on the different settings rather than just push the button!

    Recipe sounds great.

  • Debbie Jenkins Monday, 14 March 2016

    Hi Darryl, the Breville fast slow cooker setting for the lamb shoulder recipe is:
    1 hour (60mins)on High Pressure - press the steam release button after cooking is complete.

    regards Debbie

  • Breville Food Thinkers Wednesday, 12 August 2015

    Hi Darryl, The written recipe above has the setting that Colin used. For the Fast Slow Pro you select the Pressure Cook-Casserole setting. Hope this helps.

  • Breville Food Thinkers Wednesday, 12 August 2015

    Hi Darryl, The written recipe above has the setting that Colin used. For the Fast Slow Pro you select the Pressure Cook-Casserole setting. Hope this helps.

  • Evelyn Wednesday, 12 August 2015

    Hi, what settings would i use on the multicook all in one please?

  • Debbie Jenkins Tuesday, 15 March 2016

    HI Evelyn, use the LOW SLOW COOK setting and cook for 7 hours
    regards
    Deb

  • Cate Thursday, 27 August 2015

    i have the Breville Fast Slow Cooker without the Pro, which setting can I use

  • Debbie Jenikins Wednesday, 16 March 2016

    Hi Cate, the Breville fast slow cooker setting for the lamb shoulder recipe is:
    1 hour (60mins)on High Pressure - press the steam release button after cooking is complete.

    regards Debbie

  • Gayell Thursday, 19 November 2015

    would love a lot more recipes

  • Alison Summerfield Thursday, 03 December 2015

    Please provide more recipes for the slow cooker/pressure cooker
    Thank You

  • Linda Tuesday, 05 January 2016

    Thanks for the recipe. Would like to know a little more on cooking time please. How about something like.. "Cook for 30mins per 1kg of shoulder" etc etc!

  • Anita Minoughan Sunday, 17 January 2016

    Dejar Sir/Madam: I love the new Breville Oven with the light and slow cooking capability. However, I have been searching at your site for more than 1 hour for a recipe to slow cook my dinner and I have not been able to find any recipes. My previous oven came with many more recipes than the new oven. I would love to be able to use the oven. I don't have space in muy literal Kitchen for the Fast/Slow Cooker. Would you please help me. Thank you, Anita

  • Breville Food Thinkers Thursday, 24 March 2016

    Hi Anita,
    The slow braised lamb shoulder took 6hrs on HIGH in the BOV 845.
    As it is a very large piece of meat on the bone (2kg) 6 hrs are required on High so that the meat becomes tender and falls off the bone. If you would like to reduce the cooking time to 4hrs, it’s advisable to cut the shoulder in half and probably use meat without the bone. Also, you will need to adjust the liquid to fill the dish to 3/4 (300-400ml) since to submerge the meat will fill to the rim. If you are unable to place a lid on the dutch oven, cover the lid with baking paper, then tightly cover with aluminium foil.
    Most of the Breville Fast / Slow cooker recipes can be adapted to the BOV845 slow cook function.
    Hope this helps.

  • Breville Food Thinker Monday, 21 March 2016

    Hi Anita, apologies for the late reply. We are currently testing the lamb recipe (meat on the bone) and a chicken recipe (no bone) as to the cooking times required in the BOV845 slow cooker. Kitchen test results will be provided next week. Thank you.

  • Breville Food Thinkers Monday, 18 January 2016

    All the recipes in the previous BOV800 Smart oven will work in this upgraded model. In terms of additional recipes including those specifically for the slow cooker setting, we are working on that now and they should be available in the next 3 months

  • Kerry Thursday, 28 January 2016

    Hi, please leave more recipes .... they don't have to be from professional chefs!
    ps. loving it.

  • Kerry Thursday, 28 January 2016

    Hi, please leave more recipes .... they don't have to be from professional chefs!
    ps. loving it.

  • Lolo Monday, 14 March 2016

    What is the difference of putting the meat under water and using the stand provided that holds it out of the water.

  • Debbie Jenkins Tuesday, 15 March 2016

    Hi Lolo, in the Breville pressure cooker instruction book we recommend only using the trivet when steaming (e.g. dumplings) and cooking custards or cakes. These dishes should not sit in water or liquid. For casseroles we recommend the meat be immersed in the bowl sitting among all the other ingredients and liquid so it all comes together in a wonderful one-pot dish.
    regards
    Deb

  • Parky Saturday, 16 July 2016

    Hi I disagree with the amount of fluid you are being told to put in pressure cooker. I have been using a pressure cooker for over 30 years ( from very ordinary cookers to excellent on today's market). Rule of thumb for fluid is half the amount stated in recipes for oven or stove. Also depends on cooking time. Casseroles 1 cup fluid, large pieces of meat 2 - 2 1/2 cups. The food does not have to be completely covered in fluid. Enough fluid so as cooker won't run dry and it has never happened to me. Always slow release pressure for meat to keep tender.

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