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Slow Braised Lamb Shoulder with Winter Root Vegetables

A delicious hearty meal
  • By Breville
  • 19575 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

  • amber Wednesday, 18 May 2016

    how many servings is this recipe?

  • Debbie Jenkins Wednesday, 18 May 2016

    Hi Amber, the recommended number of serves can be viewed alongside the cooking and preparation time. serves 4.
    regards
    Breville Food Thinkers

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Guest Friday, 18 October 2019
 
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