Get the Recipe for The Lord Crewe's Braised Shoulder of Lamb
Find out how to cook The Lord Crewe's braised shoulder of lamb at home
- 2 lamb shoulder from your local butchers (240g each)
- 1 tbsp rapeseed oil
- 200ml red wine
- 1 tsp tomato purée
- 1 carrot
- 1 onion
- 1 celery stick
- 1 sprig of rosemary
- 2 litres brown stock
- 4 Tenderstem broccoli stalks
- 1 skinned plum tomato
- 4 basil leaves
- 200g potato (cooked, buttered and mashed)
First, preheat the oven to 150 degrees. Then heat the rapeseed oil inside a hot casserole pot (over the stove) before adding your lamb shoulders. Sear the lamb shoulders for approximately one minute on each side, until they become golden brown.
Next, remove the lamb from the pot and place it to one side. Add the leek, celery, garlic and onion to the pot and cook the vegetables (with the lid on) until they become golden.
Place the lamb back into the pot, add the red wine and heat the mixture until it is reduced by half, before adding the tomato purée, brown stock and rosemary.
Place the lid back onto the casserole pot and cook it in the oven for three hours. While the lamb is cooking, de-seed the tomato and cut it into centimetre squares.
After three hours, the lamb should be tender and break down without resistance. If it is not ready, place the pot back into the oven until this is achieved.
Remove the lamb from the pot and put it to one side. Pour the mixture through a sieve, until all vegetables have been removed and you are only left with the sauce. Then, reduce the sauce for approximately 20 minutes, before thickening it to your liking with cornflour and adding the diced tomato and basil.
Next, place the lamb onto your serving plate and serve with mashed potato and Tenderstem broccoli. Finally, generously spoon the sauce over the lamb.
The Lord Crewe, Bamburgh NE69 7BL
01668 214 243