Slow-Cooked One-Pot Lamb Shoulder

Name: Slow-Cooked One-Pot Lamb Shoulder
Ingredients: 1 lamb shoulder; 1 tsp paprika; 1 tsp garlic; 0.5 tsp cumin; oil; salt; pepper; 1 chicken stock cube; 200 ml water; 300 ml water; 100 ml red wine; 200 ml red wine; 3 carrots; 1 onions sliced; 2 garlic cloves; 3 sprigs thyme; 3 sprigs rosemary; 500 g baby potatoes; 2 tsp cornflour; 50 ml water; parsley

Serves 1

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Slow-Cooked One-Pot Lamb Shoulder

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Serves 1

Directions

1Season the lamb shoulder with salt, cumin, paprika, garlic powder and olive oil.
2Rub the seasoning all over the lamb and put it in the pot, skin side down.
3Slice the onions and carrots.
4Place the pot on the heat.
5Add the onions, carrots, garlic, thyme and rosemary to the pot.
6Pour in some red wine and add a beef or chicken stock cube.
7Add water, leaving the top of the meat out.
8Put the pot in the oven overnight at 100 degrees C or use a slow cooker on low.
9Refrigerate to reheat later.
10Skim the fat from the top.
11Chop up some baby potatoes.
12Add the potatoes to the pot.
13Put the pot back in the oven at 200 degrees C for 30-45 minutes.
14Take the meat out of the pot and shred it.
15Make a cornflour slurry to thicken the sauce.
16Plate the potatoes, carrots and sauce.
17Put the shredded lamb on top.
18Add gravy, pepper and parsley.

Ingredients

1 lamb shoulder
1 tsp paprika
1 tsp garlic
0.5 tsp cumin
oil
salt
pepper
1 chicken stock cube
200 ml water
300 ml water
100 ml red wine
200 ml red wine
3 carrots
1 onions sliced
2 garlic cloves
3 sprigs thyme
3 sprigs rosemary
500 g baby potatoes
2 tsp cornflour
50 ml water
parsley

Equipment

scissorspotknifeovenspoonforkladle

Tips

For best results, refrigerate the pot overnight and skim off the fat layer before reheating.

Slow-Cooked One-Pot Lamb Shoulder

Serves 1

instagram.com

Slow-Cooked One-Pot Lamb Shoulder

instagram.com

Serves 1

Directions

1Season the lamb shoulder with salt, cumin, paprika, garlic powder and olive oil.
2Rub the seasoning all over the lamb and put it in the pot, skin side down.
3Slice the onions and carrots.
4Place the pot on the heat.
5Add the onions, carrots, garlic, thyme and rosemary to the pot.
6Pour in some red wine and add a beef or chicken stock cube.
7Add water, leaving the top of the meat out.
8Put the pot in the oven overnight at 100 degrees C or use a slow cooker on low.
9Refrigerate to reheat later.
10Skim the fat from the top.
11Chop up some baby potatoes.
12Add the potatoes to the pot.
13Put the pot back in the oven at 200 degrees C for 30-45 minutes.
14Take the meat out of the pot and shred it.
15Make a cornflour slurry to thicken the sauce.
16Plate the potatoes, carrots and sauce.
17Put the shredded lamb on top.
18Add gravy, pepper and parsley.