BRAISED SHOULDER OF LAMB

Ingredients

• 2-2.5kg shoulder of lamb, rested for an hour at room temperature before cooking
• 8 sprigs of fresh thyme
• 8 medium red onions, whole and peeled
• 250ml of Maille balsamic vinegar, Artcaffé Market
• 2 bulbs of garlic, peeled
• Orolio Extra Virgin Olive Oil, Artcaffé Market
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Preheat the oven to 180°C.
2. Rub the shoulder of lamb with a little olive oil and season with salt and pepper. Place a little more olive oil into the bottom of a large casserole pot with the onions, garlic, and thyme, and sit the lamb on top. Place into the oven for 15-20 minutes or until the lamb and onions have browned.
3. Remove the pot from the oven. Turn the oven down to 110°C. Place pot back in the oven and cover with a lid and cook for approximately 5 hours.
4. After 5 hours, remove the garlic and onions from the pot and reserve. Baste with some balsamic vinegar and continue to cook for a further 1-1/2 hours, without the lid on. Baste the shoulder in the vinegar liquid every 20 minutes.
5. Transfer the lamb from the oven to the stovetop and place over a low heat to reduce any excess liquid. Baste the lamb in the liquid as you reduce.
6. Add the onions and garlic back with the lamb for 10 minutes to reheat. Serve with chapatis freshly prepared at Artcaffé Market Deli.