Slow-Cooked Lamb Shoulder with Herby Gremolata
Ingredients
- 1200 g bone-in lamb shoulder
- 6 garlic cloves
- 4 fresh rosemary
- 400 g tinned chopped tomatoes
- 200 ml chicken stock
- 20 g flat-leaf parsley
- 1 lemon
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 812 kcal
- Protein
- 51.7 g
- Carbohydrate
- 6.1 g
- of which sugars
- 4 g
- Fat
- 64.3 g
- of which saturates
- 26.6 g
- Fibre
- 2.9 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 160°C (fan 140°C). Make small incisions all over the lamb and push in slices of garlic and sprigs of rosemary.
- 2
Heat olive oil in a large flameproof casserole dish and brown the lamb all over for 5–6 minutes.
- 3
Pour the chopped tomatoes and chicken stock around the lamb. Season well, cover tightly with a lid.
- 4
Cook in the oven for 3.5 hours until the meat falls easily from the bone.
- 5
Finely chop the parsley and mix with the lemon zest and a crushed garlic clove to make the gremolata.
- 6
Shred the lamb in the dish, stir through the juices, and scatter over the gremolata before serving.
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