Braised Lamb Shoulder
1 x 1.8kg shoulder of lamb
Salt and freshly milled black pepper
30ml/2tbsp sunflower oil
2 medium onions, peeled and quartered
2 large carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
300ml red wine
250ml chicken stock
Bunch of thyme
Preheat the oven to 170°C
Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
Cook the lamb for 3-4 minutes on both sides until brown and transfer to a casserole dish with a lid or a large roasting tray.
Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.
Add the wine, stock and thyme. Bring to the boil; reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.
1 TbspSalt, plain salt
8 cupsWater, soak gherkins in brine for 24 hours
2 cupsWhite vinegar
2 Tbsp.pickling spice
1 bunchFresh dill, dill, fresh is best but dried may be used
2 Garlic, cloves
Soak gherkins 24 hours in brine made from 1 cup plain salt to 8 cups of water. Remove from brine and rinse clean.
Make a vinegar solution of 2 cups of white vinegar to 3 cups of water. Add 2 tablespoons of pickling spice, 3/4 cup of sugar and dill
Bring to the boil and simmer for 3 – 4 minutes. Remove from heat and add gherkins.
Pour into preserving jars place 2 cloves of garlic in.
Mustard Sour Cream
20g Lemon juice
20g muscovado sugar
Reduce to syrup and cool
150g sour cream
1.5 Tbsp Dijon mustard
½ Tbsp wholegrain mustard
Salt and pepper to taste
Take cool syrup and fold into sour cream add remaining ingredients and season.
25ml olive oil
2 Fennel bulbs finely shaved
4 tsp puffed quinoa (Purchase from any good health store)
150g toasted walnuts
12 grapes cut in half.
Micro pea tendrils to garnish