Slow Cooked Lamb Shoulder With Tomatoes And Cannellini Beans Recipes

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER

Steps:

• Preheat oven to 240°C/465°F (220°C fan forced).
• Rub the lamb with the olive oil, salt and pepper.
• Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
• Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
• Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
• Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
• Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
• Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
• Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
• Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
• Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Steps:

• To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
• Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
• Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

SLOW-COOKED LAMB SHOULDER WITH GREEN BEANS

Steps:

• Prepare a covered gas or charcoal grill for medium indirect heat, or heat an oven to 325 degrees.
• If the roast is tied, remove netting or string. Lay the roast on a work surface and open it flat. Sprinkle the insides with salt, pepper and chopped garlic. Reroll the roast (no need to tie it), leaving the garlic inside. Place the roast seam side down in a small roasting pan or 9-by-13-inch baking dish just big enough to hold it.
• Tuck rosemary and bay leaves under the meat. Season the top with salt and pepper, allspice and cloves. Drizzle with olive oil and smear the oil over the surface. Add 1 cup water to the pan.
• Cover the pan tightly with aluminum foil and place in a covered gas or charcoal grill, on set up for medium indirect heat, or in a 325-degree oven. Cook until the meat is fork-tender, 3 to 3½ hours. (Be sure to remove the foil after about 2 ½ hours, so that the meat browns.) From time to time, check that there's still about 2 inches of liquid at the bottom of the roasting pan, adding more water as necessary. When the meat is done, set aside until cool enough to handle, then tear into large shreds, reserving any of the remaining concentrated pan juices and skim the fat.
• Meanwhile, bring a pot of water to the boil and add salt. Blanch beans for about 1 minute, then remove spread out on a baking sheet to cool.
• When ready to serve, heat 1 tablespoon olive oil in a wide skillet over medium heat. When hot, add blanched beans and cook for 1 minute, then add a pinch of red-pepper flakes, the pan juices and shredded meat, and cook just a bit longer, until everything is warmed through, tossing well. Taste and adjust seasoning. Transfer to a serving dish. Sprinkle with parsley, dill and mint.