Slow Braised Lamb Shoulder with Winter Root Vegetables

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.